CRANBERRY-AVOCADO TOSSED SALAD

Cranberry-Avocado Tossed Salad image

The red and green colors in this salad make it a natural for a yuletide dinner. Plus the dressing and ingredients give it a sweet-tangy flavor. -Marsha Postar, Lubbock, Texas

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 10 servings (about 1 cup vinaigrette).

Number Of Ingredients 16

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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
SALAD:
1 medium ripe avocado, peeled and cubed
1 tablespoon lemon juice
4 cups torn romaine
4 cups fresh baby spinach
1 package (5 ounces) dried cranberries
1 small red onion, chopped
1/3 cup slivered almonds, toasted if desired
1/3 cup sunflower kernels

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.

Nutrition Facts : Calories 212 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 91mg sodium, Carbohydrate 25g carbohydrate (16g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges