Serving Up {Salad}: Cranberry Avocado Salad

I love avocados!  When I stumbled across this recipe it was titled "Cranberry Avocado Salad" and I truthfully assumed that it was an avocado salad.  I was super excited.  When I prepared the salad, and realized that it was a green salad topped with avocado's I was a little disappointed but got over it by doubling the avocado's called for to increase my avocado to green salad ratio.  (The original recipe calls for two avocados, I used four when I made it the first time, I listed three for the recipe below - and I increased the craisens a bit).  Since then I have made this salad a number of times and one time I made it without salad greens completely - just avocado, craisens and nuts topped with the delicious white balsamic poppy seed dressing.  Greens or not, I promise that this salad (and dressing) will have you licking your lips.

CRANBERRY AVOCADO SALAD     PinIt
(recipe from The Cafe Sucre Farine)
printable version


Dressing:
1/3 cup sugar
1 1/2 Tbs. poppy seeds
1 1/2 Tbs. sesame seeds
1/2 tsp. paprika
2 tsp. dried mustard
1 Tbs. onion, minced
1/2 tsp. sea salt
1/4 tsp. freshly ground black pepper
1/2 cup white balsamic vinegar
1/3 cup vegetable oil
1/3 cup extra virgin olive oil

Salad:
12 ounces salad greens (baby spinach, arugula, field greens)
1 small bunch cilantro, washed and dried, leaves removed whole from stems
2-3 medium avocados, peeled and thinly sliced or chopped
1 cup dried cranberries
3/4  cup preferred nut (candied almonds or pecans)

For the dressing, combine all ingredients in a pint sized 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 cup 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.

Serving Up {Salad}: Sandy's Spinach Salad

In my husband's family, if you say you are bringing "Sandy's Salad" everyone knows exactly what you are speaking of.  Which is pretty remarkable because I can't think of another recipe that needs no introduction or explanation.  Sandy happens to be my sister-in-law and this recipe is her spinach salad that I make more than any other salad.  The ingredients seem to always be on hand so it's quick to throw together without any aforethought - yet the taste would make you believe that it was labored over.

SANDY'S SPINACH SALAD     
(recipe from Sandy D.)
printable version

Spinach leaves
Sliced tart apple (granny smith)
Crisp bacon bits
Toasted slivered almonds
Dried sweetened cranberries
Shredded parmesan

Combine all the salad ingredients in a large bowl.

Poppy Seed Dressing:

3/4 cup sugar
1/3 cup apple cider vinegar (or raspberry vinegar)
1 tsp. dry mustard
1 Tbs. dry onion flakes
1 tsp. salt
1 cup canola or olive oil
1 Tbs. poppy seeds

Mix the first five ingredients in a blender until sugar dissolves.  Slowly add the oil while continuing to blend.  Add the poppy seeds last.
***The dressing proportions make A LOT of dressing - I always cut it in half and still have leftover.