Mesclun Salad with Cranberries and Avocado

recipe
A perfect salad for the holidays, these greens are tossed with chopped avocado and topped with red cranberries. Drizzle with your favorite vinaigrette.

Yield:

6 servings

Recipe from

Oxmoor House

Ingredients

2 (5-ounce) bags gourmet mixed salad greens with herbs (we tested with Dole)
2 ripe avocados, coarsely chopped
1 cup walnut halves, toasted
3/4 cup dried cranberries
1/2 cup blush wine vinaigrette (we tested with Briannas)
1/4 teaspoon freshly ground pepper

Preparation

Toss salad greens, avocado, walnuts, and cranberries in a serving bowl. Lightly dress salad with desired amount of vinaigrette; toss gently to coat. Sprinkle with pepper; toss again before serving.

Note:

Christmas with Southern Living 2004

May 2004
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