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

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

INGREDIENTS:
For the dressing:

• ⅓ cup sugar
• 1 ½ tablespoons poppy seeds
• 1 ½ tablespoons sesame seeds
• ½ teaspoon paprika
• 2 teaspoons dried mustard
• 1 tablespoon minced sweet onion
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• ½ cup white balsamic vinegar
• ⅓ cup vegetable oii
• ⅓ cup extra virgin olive oil

For the salad:

• 12 ounces baby spinach, arugula, field greens
• 1 small bunch cilantro, washed and dried, leaves removed whole from stems
• 2 medium avocados, peeled and halved
• ¾ cup dried cranberries
• ¾ cup Candied Spiced Almonds

DIRECTIONS:

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.

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