(Serves 6 to 8)
Great to serve around the holidays – the red cranberries and onions together with the green lettuce and avocado are very festive!
1/4 cup cranberry juice concentrate, undiluted
1/4 cup white wine vinegar
1 1/2 teaspoons Dijon mustard
1/4 teaspoon fresh ground pepper
1/2 cup extra virgin olive oil
8 cups mixed salad greens
1 avocado, chopped
1/2 cup sliced red onion
1/2 cup dried cranberries
Put the cranberry juice, vinegar, mustard, pepper and olive oil in a medium jar and whisk until well combined. Cover and set aside.
Tear salad greens into bite-sized pieces and place in large salad bowl. Add the avocado, onion and cranberries. Toss with dressing and serve.
Make Ahead: Dressing can be made several days ahead, covered and refrigerated. Bring to room temperature before using.
Variation: Toss the greens with 3/4 of the dressing. Divide between individual salad plates. Cut the avocado into slices and arrange on top of the greens. Top with the red onion slices and sprinkle with the cranberries. Drizzle remaining dressing over the top (as needed).