For the dressing:
1/3 C. sugar
1 1/2 T. poppy seeds
1 1/2 T. sesame seeds
1/2 tsp. paprika
2 tsp. dried mustard
1 T. minced onion
1/2 tsp. sea salt
1/4 tsp. black pepper
1/2 C. white balsamic vinegar
1/3 C. vegetable oil
1/3 C. EVOO
For the salad:
12oz. baby spinach, arugula, field greens
1 small bunch cilantro, leaves removed whole from stems
2 medium avocados, peeled and halved
3/4 C. Craisins
3/4 C. candied or glazed almonds
For the dressing, combine all ingredients in 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 C. 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.
{LDM}
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