When you combine avocado and cranberries in a salad, you’ve got one vitamin-packed side to look forward to!
—MARSHA POSTAR LUBBOCK, TX
START TO FINISH: 30 MIN. • MAKES: 10 SERVINGS
1/4 cup sugar
1/4 cup white wine vinegar
1/4 cup thawed cranberry juice concentrate
4 1/2 teaspoons ground mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup canola oil
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 medium red onion, chopped
1/3 cup slivered almonds
1/3 cup sunflower kernels
1. In a small bowl, combine the first six ingredients. Gradually whisk in the oil; set aside.
2. Combine avocado and lemon juice. In a large bowl, combine the romaine, spinach, cranberries, onion and avocado mixture; drizzle with 1/2 cup dressing. (Save remaining dressing for another use.) Sprinkle with almonds and sunflower kernels. Serve immediately.
PER SERVING 3/4 cup equals 212 cal., 13 g fat (1 g sat. fat), 0 chol., 91 mg sodium, 25 g carb., 4 g fiber, 3 g pro. Diabetic Exchanges: 2 fat, 1 starch, 1 vegetable.