Cranberry Avocado Salad W/Sweet Balsamic Vinaigrette

Oh my! A field of greens topped with avocados, cilantro, craisins, spiced almonds and drizzled with a white balsamic vinaigrette. Kudos to The Café Sucré Farine, Chris Scheuer.

• Ready In: 55 mins
• Serves: 6

Ingredients

• Ingredients for the dressing

• 1⁄3 cup sugar
• 1 1⁄2 tablespoons poppy seeds
• 1 1⁄2 tablespoons sesame seeds
• 1⁄2 teaspoon paprika
• 2  teaspoons dried mustard
• 1  tablespoon  minced sweet onion
• 1⁄2 teaspoon sea salt
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄2 cup  white balsamic vinegar
• 1⁄3 cup  vegetable oil
• 1⁄3 cup extra virgin 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
• 3⁄4 cup dried cranberries
• 3⁄4 cup  candied spiced  almonds (see Candied and Spiced Almonds)

Directions

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.
3. Add avocado and dried cranberries and about 1/4 cup of the dressing and toss gently.
4. Scatter candied almonds over salad and sprinkle lightly with sea salt and freshly ground black pepper. Pass extra dressing.