CRANBERRY-AVOCADO SALAD WITH CANDIED SPICED ALMONDS AND SWEET WHITE BALSAMIC VINAIGRETTE
Categories
- Salads & Dressings,
- Appetizers & Snacks
-
Preparation
20 min
-
Cook Time
0 min
-
Total Time
20 min
Author: The Café Sucré Farine
Recipe Provided By the California Avocado Commission
Ingredients
-
0.000
Dressing
-
0.333
⅓
cup
sugar
-
1.500
1 ½
Tbsp.
poppy seeds
-
1.500
1 ½
Tbsp.
sesame seeds
-
0.500
½
tsp.
paprika
-
2.000
2
tsp.
dried mustard
-
1.000
1
Tbsp.
minced sweet onion
-
0.500
½
tsp.
sea salt
-
0.250
¼
tsp.
freshly ground black pepper
-
0.500
½
cup
white balsamic vinegar
-
0.333
⅓
cup
vegetable oil
-
0.333
⅓
cup
extra virgin olive oil
-
0.000
Salad
-
12.000
12
oz.
baby spinach, arugula, field greens
-
1.000
1
small bunch cilantro, washed and dried, leaves removed whole from stems
-
2.000
2
ripe, Fresh California Avocado, peeled, seeded and sliced
-
0.750
¾
cup
dried cranberries
-
0.750
¾
cup
Candied Spiced Almonds What's this?
Instructions
- For the dressing, combine all ingredients in a pint sized glass jar and shake well to dissolve sugar.
- 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.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados.





No one has commented on this page yet.
You can't post comments until you have logged in. Please login by clicking here.