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Salads: Cranberry and Avocado Salad with Candied Spiced Almonds and Sweet White Balsamic Vinaigrette/

kept byNonie
recipe byhonestcooking.com
Notes: 

A medley of textures and tastes make this salad come together. Filled with wholesome ingredients like avocados, and boasting a complete protein with the almonds. This salad can be paired with a Bison burger or with a green juice to be a complete meal. Be sure to sprout almonds and use fresh dehydrated cranberries to maximize the nutritional value.

The cumin and the smoked paprika give just a hint of mysterious, delicious flavor – even though these are savory spices, these almonds are also wonderful served with sweets like ice cream or yogurt.

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Ingredients: 

Dressing:
1/2 C xylitol
1 ½ T poppy seeds
1 ½ T sesame seeds
1 tsp paprika
2 tsp dried mustard
1 T minced sweet onion
1 tsp sea salt
1 tsp freshly ground black pepper
1/2 C white balsamic vinegar
1/3 C vegetable oii
1/3 C extra virgin olive oil

Salad:
12 oz baby spinach, arugula, field greens
1 small bunch cilantro, washed and dried, chopped
2 medium avocados, peeled and quartered
1 1/2 C fresh dried cranberries (see directions)
1 1/2 C Candied Spiced Almonds (see recipe)

Almonds:
5 C soaked almonds, drained
1 C xylitol sugar
3 T coconut oil
2 tsp cinnamon
1 tsp cumin*
1 tsp smoked paprika* – some smoked paprikas are quite hot, if you don’t like “hot”, just use less
1 tsp pure vanilla
sea salt


 

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