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Cranberry-Avocado Tossed Salad Recipe

Cranberry-Avocado Tossed Salad Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:10 servings

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 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

  • 1. In a small bowl, combine the first six ingredients. Gradually whisk in the oil; set aside.
  • 2. 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.)
  • 3. 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.