Thursday, March 28, 2013

Cranberry-Avocado Salad with Candied Spiced Almonds and Sweet Balsamic Vinaigrette

I'm not kidding you, this salad will make you want to have salad everyday, three days in a row, lunch and dinner.  Then again every week following you'll crave it again.  The dressing is sweet and oh the almonds - crunchy and spicy, but still sweet and just so so flavorful!  We added feta, but really any cheese would work, and we've since made it again without cheese and it was just as great.  I am sharing the quick and easy way to make this salad (almonds included) below, but follow the link if you want the original.
 
 
 
Ugh I'm still learning shooting in manual mode with my new camera lens, but it looks like these pictures turned out a little blurry!  Oh well (so excited for our camera class Sarah!)
 
 
 



Cranberry-Avocado Salad with Candied Spiced Almonds and Sweet Balsamic Vinaigrette
via The Cafe Sucre Farine

Ingredients for the dressing:
1/6 cup sugar
3/4 tablespoons poppy seeds
3/4 tablespoons sesame seeds
1/4 teaspoon paprika
1 teaspoons dried mustard
1/2 tablespoon minced sweet onion
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1/4 cup white balsamic vinegar
1/3 cup extra virgin olive oil

Ingredients for the almonds:1 cup sliced almonds
1/4 cup sugar
1.5  tablespoons butter
1 teaspoons cinnamon
1/2 teaspoon cumin
3/4 teaspoons smoked paprika
1/2 teaspoon and they will be mildly spiced.
1/2 teaspoon vanilla
sea salt
 
Ingredients for the salad:
12 ounces baby spinach or field greens
2 medium avocados, peeled and halved
3/4 cup dried cranberries
Almonds
Dressing
Feta (optional)
 
Place all almond ingredients in a skillet and heat over medium heat until butter melts and sugar and spices start sticking to almonds.

Combine all dressing ingredients in a pint sized glass jar and shake well to dissolve sugar.

For the salad, place greens 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.

 


1 comment:

  1. Think I may have to make this salad this week!! :)

    ReplyDelete