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Cranberry-Avocado Tossed Salad

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    10 servings (about 1 cup vinaigrette)


  • 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


  • 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.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts
3/4 cup: 212 calories, 13g fat (1g saturated fat), 0 cholesterol, 91mg sodium, 25g carbohydrate (16g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 vegetable.

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