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, Lubbock, Texas
Ingredients
- 1/4 cup sugar
- 1/4 cup white wine vinegar
- 1/4 cup thawed cranberry juice concentrate
- 4 teaspoons ground mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup canola oil
- SALAD:
- 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 small red onion, chopped
- 1/3 cup slivered almonds, toasted if desired
- 1/3 cup sunflower kernels
Reviews
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!