Number Of Ingredients 26 Steps:
Dressing: Combine all ingredients in a pint sized glass jar and shake well to dissolve sugar. 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. Candied almonds: Place a large sheet of foil on a work surface. Spray with cooking spray or rub a teaspoon of oil over foil with a paper towel. Place sugar in a large non-stick sauté pan and heat over medium heat, occasionally tipping and swirling the sugar until it’s all melted into a pale golden syrup. Lower heat immediately and add butter, cinnamon, smoked paprika and vanilla. Stir until well combined and all butter is incorporated into the sugar syrup. Add the nuts and stir gently to coat. Don’t worry if you have some clumps of caramelized sugar - they will melt as you continue to sauté the almonds. Cover and continue to cook on low, stirring every minute or so until almonds are a delicious golden brown. Watch very carefully as they can go from beautiful to burned very quickly! Turn out onto prepared foil and sprinkle liberally with sea salt. Spread out on foil to cool. Note: The cumin and the smoked paprika give just a hint of mysterious, delicious flavor - even though these are savory spices, these almonds are still wonderful served with sweets like ice cream or yogurt.
Time 10m Yield 1 Number Of Ingredients 8 Steps:
Place spinach, cranberries, pecans, apple, onion, carrot, and avocado into a bowl. Drizzle with balsamic vinaigrette, and toss to coat.
Time 30m Yield 10 servings (about 1 cup vinaigrette). Number Of Ingredients 16 Steps:
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.
Time 20m Yield 8-10 serving(s) Number Of Ingredients 12 Steps:
Combine dresssing ingredients in a jar with a lid and shake well. Combine salad ingredients in a large bowl. In a sauce pan or skillet combine sugar and almonds. Stir constantly until nuts are glazed. Be very careful not to burn. Pour nuts on waxed paper separating them to cool. Mix dressing with lettuce and top with almonds to serve.
Time 10m Number Of Ingredients 8 Steps:
In a large bowl, toss carrots, greens, and half the cranberries and almonds. In a small bowl, whisk vinegar, mustard, and oil. Drizzle salad with vinaigrette; season with salt and pepper. Toss to combine. Garnish with remaining cranberries and almonds.
Time 55m Yield 6 serving(s) Number Of Ingredients 16 Steps:
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 freshly ground black pepper. Pass extra dressing.
More about “cranberry avocado salad with candied spiced almonds sweet white balsamic vinaigrette recipe 445”
Time 15m Yield 8 Number Of Ingredients 11 Steps:
Whisk together the cranberry juice, lemon juice, cranberries, shallot, parsley, almonds, red pepper flakes, garlic powder, salt, and sugar in a small bowl until the sugar has dissolved. Whisk in the vegetable oil until the dressing is thick and smooth.
