8/4/2012 Basket - Cranberry & Avocado Salad

Cranberry & Avocado Salad
Uses from this basket: Lettuce, avocado
Other produce: Cilantro, onion

Dressing:

• 1/4 cup sugar
• 2 tsp poppy seeds
• 2 tsp sesame seeds
• 1/2 tsp paprika
• 1 tsp dried mustard
• 2 tsp minced onion
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup balsamic vinegar
• 1/3 cup olive oil

Combine all ingredients in a tightly sealed jar and shake well.  Refrigerate until ready to serve.
 
Almonds:

• 2 cup slivered almonds
• 1/2 cup white sugar
• 1 1/2 T butter
• 1 tsp cinnamon
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/8 tsp red pepper
• 1/2 tsp vanilla
• 1/4 cup brown sugar
• kosher salt 

Heat white sugar in large skillet over medium heat, stirring until melted.  Turn heat to low and stir in butter, cinnamon, cumin, paprika, red pepper, and vanilla until well blended.  Stir in almonds and toss to coat.  Stir in brown sugar and cook on low heat until smooth, stirring occasionally.  Spread on a greased piece of wax paper or foil and sprinkle with kosher salt.  Allow to cool, then break up or chop into small pieces.

Salad:

• 1/2 head romaine lettuce
• 1/4 cup chopped cilantro
• 2 small avocados, sliced
• 1/3 cup dried cranberries

Place lettuce in a serving bowl.  Sprinkle cilantro on top.  Top with avocados, cranberries, and candied spiced almonds.  Serve with balsamic vinaigrette dressing.