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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

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

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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