Cranberry-Avocado Salad with Candied Spiced Almonds and Sweet White Balsamic Vinaigrette July 30 2014, 0 Comments

Ingredients for the dressing:

⅓ cup sugar

1 ½ tablespoons poppy seeds

1 ½ tablespoons sesame seeds

½ teaspoon paprika

2 teaspoons dried mustard

1 tablespoon minced sweet onion

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

½ cup Oliv’s White Balsamic Vinegar

⅓ cup vegetable oii

⅓ cup Oliv’s Mission Olive Oil


Ingredients for the salad:

12 ounces baby spinach, arugula, field greens

1 small bunch cilantro, washed and dried, leaves removed whole from stems

2 medium avocados, peeled and halved

¾ cup dried cranberries

¾ cup candied spiced almonds


  1. For the dressing, combine all ingredients in a pint sized glass jar and shake well to dissolve sugar.
  2. 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. 

Makes 6 dinner size salads, 8 side salads