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Cranberry-Avocado Tossed Salad

Cranberry-Avocado Tossed Salad
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
10 ServingsPrep/Total Time: 30 min.

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.
© Taste of Home 2013

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Cranberry-Avocado Tossed Salad (continued)

Directions (continued)

  • Yield: 10 servings.
Nutrition 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.
© Taste of Home 2013