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
Instructions
Directions
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.
