Cranberry-Avocado Salad with Candied Spiced Almonds and Sweet White Balsamic Vinaigrette
|1 1/2||Tbsp.||poppy seeds|
|1 1/2||Tbsp.||sesame seeds|
|1||Tbsp.||minced sweet onion|
|1/4||tsp.||freshly ground black pepper|
|1/2||cup||white balsamic vinegar|
|1/3||cup||Extra virgin olive oil|
|12||oz.||baby spinach, arugula, field greens|
|1||small bunch cilantro, washed and dried, leaves removed whole from stems|
|2||ripe, Fresh California Avocado, peeled, seeded and sliced|
|3/4||cup||Candied Spiced Almonds|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- For the dressing, combine all ingredients in a pint sized glass jar and shake well to dissolve sugar.
- For the salad, place greens and cilantro leaves in a large bowl. Add avocado and dried cranberries and about 1/4 cup of the dressing and toss gently. Scatter candied almonds over salad and sprinkle lightly with sea salt and freshly ground black pepper. Pass extra dressing at the table.
Auther’s note: Serves 6 dinner size salads, 8 side salads.
© 2012 The Café Sucré Farine