Cranberry-Avocado Tossed Salad

Name: Cranberry-Avocado Tossed Salad
Prep time: 30 min
Total time: 30 min
Yield: 10 servings (about 1 cup vinaigrette).
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

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

Directions

In a small bowl, whisk the first six ingredients until blended. Gradually whisk in oil.
Gently toss avocado with lemon juice. In a large bowl, combine romaine, spinach, cranberries, onion and avocado; drizzle with 1/2 cup vinaigrette. Sprinkle with almonds and sunflower kernels; serve immediately. Drizzle with additional vinaigrette or, if desired, save for another use.

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.

Nutrition 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.

Originally published as Loretta's Salad in Taste of Home Christmas Annual 2012

Reviews

Click stars to rate

Average Rating:

choney2

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!