Cranberry Avocado Salad With Sweet White Balsamic Vinaigrette Food

CRANBERRY AVOCADO SALAD W/SWEET BALSAMIC VINAIGRETTE

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.

CRANBERRY AVOCADO SALAD WITH SWEET WHITE BALSAMIC VINAIGRETTE

Steps:

• In a large bowl, layer greens with avocado, cranberries and scatter almonds throughout. Top with alfalfa sprouts. Sprinkle lightly with hemp seeds & chia seeds. Serve with Sweet White Balsamic Vinaigrette.
• Combine all ingredients in a pint sized glass jar and shake well to combine. Serve with salad.
• *Rather than make the typical candied almonds with white sugar (I'm trying to eliminate white sugar in my cooking and baking) I decided to make "Honey Glazed Almond Slices". Super simple - same method as the candied almonds only with honey instead.
• In a small saucepan, heat the honey over high heat. Stir until liquified; bring to a boil. Add the almonds and reduce the heat to medium. Stir frequently until the honey crystallizes around the almonds (approx. 5-8 minutes). Transfer to parchment paper and spread in a thin layer to cool completely. Best if made a day ahead to be completely hardened.

CRANBERRY AVOCADO SALAD WITH CANDIED SPICED ALMONDS & SWEET WHITE BALSAMIC VINAIGRETTE RECIPE - (4.4/5)

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.

CRANBERRY BALSAMIC VINAIGRETTE

Steps:

• Whisk vinegar, cranberries, sugar, mustard, salt, garlic, and pepper together in a bowl until the sugar and salt are completely dissolved. Stream oil into the mixture while whisking continually; continue whisking until the oil emulsifies into the vinegar.