Cranberry-Avocado Tossed Salad

Name: Cranberry-Avocado Tossed Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 10
Cuisine: Global
Ingredients: 1 medium ripe avocado, peeled and cubed; 120 grams fresh baby spinach; 112 milliliters canola oil; 59 milliliters thawed cranberry juice concentrate; 142 grams package dried cranberries; 5 teaspoons ground mustard; 1 Tbsp lemon juice; 1 teaspoons pepper; 1 medium red onion, chopped; 188 grams torn romaine; 1 teaspoons salt; 36 grams slivered almonds; 50 grams sugar; 45 grams sunflower kernels; 60 milliliters white wine vinegar

Cranberry-Avocado Tossed Salad takes around 30 minutes from beginning to end. This hor d'oeuvre has 190 calories, 3g of protein, and 10g of fat per serving. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 10. If you have ground mustard, baby spinach, sunflower kernels, and a few other ingredients on hand, you can make it. Penne and zucchini tossed with a spicy Shiraz sauce, Avocado Sweet Lassi - How to make Avocado Lassi - Indian Avocado, and German Lemon Cake With Cranberry Aka Cranberry Zitronenkuchen are very similar to this recipe.

Instructions

In a small bowl, combine the first six ingredients. Gradually whisk in the oil; set aside.

Ingredients you will need

Cooking Oil

Equipment you will use

Whisk

Bowl

Combine avocado and lemon juice. In a large bowl, combine the romaine, spinach, cranberries, onion and avocado mixture; drizzle with 1/2 cup dressing. (Save remaining dressing for another use.)

Ingredients you will need

Cranberries