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Cranberry and Spinach Salad with Avocado



Ingredients for Cranberry and Spinach Salad with Avocado

  • 4 T cranberry juice
  • 2 T dried cranberries
  • 2 T white wine vinegar or rice vinegar
  • 2 tsp. Dijon mustard
  • 6 T canola oil
  • Salt and pepper, to taste
  • Salad Ingredients:
  • 3 1/3 cups fresh spinach leaves
  • 1 small head of frisée lettuce
  • 1 ripe avocado, peeled, pitted and sliced
  • 1 small red onion, thinly sliced



  • Dressing - Place cranberry juice and dried cranberries in a small pot and bring to a boil. Remove from heat and allow it to cool. Stir in vinegar and Dijon mustard. Gradually whisk in canola oil so that the mixture becomes a dressing. Season with salt and pepper, to taste.
  • Salad - Rinse spinach and frisée; spin dry. Remove thick stems and cut larger leaves into bite-size pieces. Add avocado and onion slices. Gently toss salad ingredients with the dressing and serve.
  • Tip: If preparing in advance, sprinkle avocado slices with lemon juice to prevent discoloration. Mix the salad ingredients with the dressing just before serving to keep the leaves fresh and crisp.
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