I recently made this delicious salad for a family dinner and it was a BIG HIT. Anything with a recipe containing avocados always catches my eye!! The recipe came, via email, from the California Avocado Commission and they gave credit to the original source as The Cafe' Sucre' Farine. I contacted Chris and asked if she minded if I shared this wonderful recipe, and she was gracious to let me post it. I will definitely be making this fabulous salad again. In fact, we did have it and added some leftover steak to it and made it a meal. If you would like to WOW your guests, I suggest you make this recipe!
1/3 cup sugar (I used sugar substitute)
1 1/2 T. poppy seeds
1 1/2 T. sesame seeds
1/2 t. paprika
2 t. dried mustard
1 T. minced onion
1/2 t. sea salt
1/4 t. freshly ground black pepper
1/2 cup white balsamic vinegar
1/3 cup vegetable oil
1/3 cup extra-virgin olive oil
12 oz. baby spinach or field greens
2 ripe avocados, peeled, seeded and sliced
3/4 cup dried cranberries
3/4 cup candied spiced almonds (see the recipe here) or you could use the candied almonds from Accents. I made Chris's recipe and the candied spiced almonds are WONDERFUL!
- 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 pepper. Extra dressing can be passed around, if needed.