Cranberry-Avocado Tossed Salad Recipe

Cranberry-Avocado Tossed Salad Recipe photo by Taste of Home

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The red and green colors in this salad make it a natural for a yuletide dinner. Plus the dressing and ingredients give it a sweet-tangy flavor.—Marsha Postar, Albuquerque, New Mexico

This recipe is:

Quick

Diabetic Friendly

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Cranberry-Avocado Tossed Salad Recipe

Prep/Total Time: 30 min.

Yield: 10 Servings

30 30

Ingredients

1/4 cup sugar
1/4 cup white wine vinegar
1/4 cup thawed cranberry juice concentrate
4-1/2 teaspoons ground mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup canola oil
1 medium ripe California Avocado, peeled and cubed
1 tablespoon lemon juice
4 cups torn romaine
4 cups fresh baby spinach
1 package (5 ounces) dried cranberries
1 medium red onion, chopped
1/3 cup slivered almonds
1/3 cup sunflower kernels

Directions

In a small bowl, combine the first six ingredients. Gradually whisk in the oil; set aside.
Combine avocado and lemon juice. In a large bowl, combine the romaine, spinach, cranberries, onion and avocado mixture; drizzle with 1/2 cup dressing. (Save remaining dressing for another use.)
Sprinkle with almonds and sunflower kernels. Serve immediately. Yield: 10 servings.

Nutritional Facts 3/4 cup equals 212 calories, 13 g fat (1 g saturated fat), 0 cholesterol, 91 mg sodium, 25 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 vegetable.

Originally published as Cranberry-Avocado Tossed Salad in Taste of Home Christmas Annual Annual 2012, p31

Keeping Lettuce Fresh

To store lettuce to keep it crisp and fresh, wash lettuce in cold water and drain very well. Use a “salad spinner” or pat it dry with paper towels. Store in a resealable plastic bag or airtight container with a dry paper towel in the bottom to absorb any leftover moisture. (Be certain to replace the towel if it gets wet.) For extra-crispy salads, you may want to use a lettuce variety like romaine that’s naturally more crisp.