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Cranberry-Avocado Salad with Candied Spiced Almonds and Sweet White Balsamic Vinaigrette

Cranberry-Avocado Salad with Candied Spiced Almonds and Sweet White Balsamic Vinaigrette
Total time:

20 min

Prep time:

20 min

Cook time:

0 min

ingredients

Serving Size: 6

12 oz. baby spinach, arugula, field greens
3/4 cup Candied Spiced Almonds
As needed Dressing
3/4 cup dried cranberries
2 tsp. dried mustard
1/3 cup extra virgin olive oil
1/4 tsp. freshly ground black pepper
1 Tbsp. minced sweet onion
1/2 tsp. paprika
1 1/2 Tbsp. poppy seeds
2 ripe, Fresh California Avocado, peeled, seeded and sliced
As needed Salad
1/2 tsp. sea salt
1 1/2 Tbsp. sesame seeds
1 small bunch cilantro, washed and dried, leaves removed whole from stems
1/3 cup sugar
1/3 cup vegetable oil
1/2 cup white balsamic vinegar

Remember to check the label when you shop.

California Avocados are NOW in season! Learn More

Instructions

  1. For the dressing, combine all ingredients in a pint sized glass jar and shake well to dissolve sugar.
  2. For the salad, place greens and cilantro leaves in a large bowl. Add avocado and dried cranberries and about 1/4 cup of the dressing and toss gently. Scatter candied almonds over salad and sprinkle lightly with sea salt and freshly ground black pepper. Pass extra dressing at the table.

Auther's note: Serves 6 dinner size salads, 8 side salads.

© 2012 The Café Sucré Farine

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