Ingredients
1/4 cup sugar1/4 cup white wine vinegar1/4 cup thawed cranberry juice concentrate4 teaspoons ground mustard1/2 teaspoon salt1/2 teaspoon pepper1/2 cup canola oilSALAD:1 medium ripe avocado, peeled and cubed1 tablespoon lemon juice4 cups torn romaine4 cups fresh baby spinach1 package (5 ounces) dried cranberries1 small red onion, chopped1/3 cup slivered almonds, toasted if desired1/3 cup sunflower kernels
Preparation
In a small bowl, whisk the first six ingredients until blended. Gradually whisk in oil.
Gently toss avocado with lemon juice. In a large bowl, combine romaine, spinach, cranberries, onion and avocado; drizzle with 1/2 cup vinaigrette. Sprinkle with almonds and sunflower kernels; serve immediately. Drizzle with additional vinaigrette or, if desired, save for another use.
