Wonderful salad! I love the combination of flavors and vibrant colors! I didn’t have salted pecans on hand so I used toasted walnuts instead. I sliced a Granny Smith apple nice and thin and instead of an avacado I added some feta cheese. Definitely a nice balance of sweet and salty. I used “Honey Dijon Balsamic Vinaigrette” from this site. Very good!
Hi fellow cooks! When making this recipe, I ALWAYS use Trader Joe’s Baby Spinach, Balsamic Vinaigrette Dressing, Dried Cranberries, Roasted & Salted Pecans, and their super fresh veggies. Hope you enjoy!
An AMAZING SALAD!!!!! I added light feta cheese as well and didn’t add the carrot… so yummy! I loved it so much i ate the same salad for the next 2 days.
Ingredients
DRESSING:
½ cup sugar (60g)
1½ tablespoons poppy seeds
1½ tablespoons sesame seeds
1 teaspoon paprika
2 teaspoons dried mustard
1 tablespoon minced sweet onion
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
½ cup white balsamic vinegar (120 ml)
⅓ cup vegetable oil (70 ml)
⅓ cup extra virgin olive oil (70 ml)
SALAD:
12 ounces baby spinach, arugula, field greens (340g)
1 small bunch cilantro, washed and dried, leaves removed whole from stems
2 medium avocados, peeled and halved
1½ cups dried cranberries (115g)
1½ cups candied spiced almonds (115g) recipe to follow
CANDIED SPICED ALMONDS:
5 cups almonds, sliced, or a 1 pound package (600g)
½ cup sugar (100g)
3 tablespoons butter
2 teaspoons cinnamon
1 teaspoon cumin
1 teaspoons smoked paprika or more to taste
Sea salt
