Cranberry-Avocado Tossed Salad Recipe

5 1 1
Cranberry-Avocado Tossed Salad Recipe
Cranberry-Avocado Tossed Salad Recipe photo by Taste of Home
Publisher Photo

Cranberry-Avocado Tossed Salad Recipe

Read Reviews
5 1 1
Publisher Photo
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, Lubbock, Texas
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
10 servings
TOTAL TIME:
Prep/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 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.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Cranberry-Avocado Tossed Salad in Taste of Home Christmas Annual Annual 2012, p31

Nutritional Facts

3/4 cup: 212 calories, 13g fat (1g saturated fat), 0 cholesterol, 91mg sodium, 25g carbohydrate (16g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 vegetable.

  • 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
  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.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Cranberry-Avocado Tossed Salad in Taste of Home Christmas Annual Annual 2012, p31

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCranberry-Avocado Tossed Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
choney2 User ID: 5323277 231875
Reviewed Aug. 27, 2015

"GREAT RECIPE! My family loved the play of all the different flavors. For non avocado lovers, substituting cooked chicken works great too. Our daughter said she could eat this salad every day and not tire of it!"

Loading Image