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Cranberry-Avocado Salad w/Almonds Recipe

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This recipe for Cranberry-Avocado Salad w/Almonds, by , is from The Pankow Family Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Judy Pankow


3 tsp. sugar
2 1/4 tsp. poppy seeds
2 1/4 tsp. sesame seeds
1/4 tsp. paprika
1 tsp. dry mustard
1 1/2 tsp. sweet onion (minced)
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
1/4 c. white balsamic vinegar
3 oz. vegetable/canola oil
3 oz. extra virgin olive oil

10 oz. field greens
3/4 c. fresh cilantro leaves
2 small avocados (peeled & halved)
1/2 c. dried cranberries
1/2 c. pre-packaged sweetened and/or spiced sliced almonds

For the dressing, combine all of the ingredients in a jar or dressing bottle and shake well to dissolve sugar. Alternately, whisk in a glass bowl until all ingredients are combined well and sugar is dissolved. You may need to whisk again before serving. 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 salt and pepper. Serve the extra dressing on the side.




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