Thursday, December 8, 2011

December 8: Cranberry Avocado Salad


From Pinterest.





Dressing:
1/3 c sugar
1 1/2 TB poppy seeds
1 1/2 TB sesame seeds
1/2 tsp paprika
2 tsp dried mustard
1 TB minced sweet onion
1/2 tsp salt
1/4 tsp pepper
1/2 c white balsamic vinegar
1/3 c oil
1/3 c extra virgin olive oil

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


Salad:
12 oz baby spinach, arugula, field greens
1 sm bunch cilantro, washed, dried, leaves removed whole from stems
2 medium avocados, peeled and sliced
3/4 c dried cranberries
3/4 c candied spiced almonds

Candied spiced almonds:
5 c sliced almonds, or 1 lb pkg
1/2 c sugar
3 TB butter
2 tsp cinnamon
1 tsp cumin
1 tsp paprika
1 tsp vanilla
salt

Place a lg sheet of foil on a work surface. Spray with cooking spray . Place sugar in a lg non-stick saute pan and heat over medium heat, occasionally tipping and swirling the sugar until it is all melted into a pale golden syrup. Lower heat immediately and add butter, cinnamon, paprika, cumin and vanilla. Stir until well combined and all butter is incorporated into the sugar syrup. Add the nuts and stir gently to coat. Don't worry if you have some clumps of caramelized sugar- they will melt as you continue to saute the almonds. Cover and continue to cook on low, stirring every minute or so until almonds are a golden brown. Watch very carefully as they can go from beautiful to burned very quickly! Turn out onto prepared foil and sprinkle liberally with salt. Spread out on foil to cool. 

No comments:

Post a Comment