Lunch: Cranberry-Avocado Tossed Salad Recipe
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
Instructions
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.
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Nutrition Facts
Serving Size: 10
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
