Cranberry Avocado Salad W/Sweet Balsamic Vinaigrette

• 13 cup sugar
• 1 12 tablespoons poppy seeds
• 1 12 tablespoons sesame seeds
• 12 teaspoon paprika
• 2 teaspoons dried mustard
• 1 tablespoon minced sweet onion
• 12 teaspoon sea salt
• 14 teaspoon fresh ground black pepper
• 12 cup white balsamic vinegar
• 13 cup vegetable oil
• 13 cup extra virgin olive oil
• 12 ounces Baby Spinach, arugula, field greens
• 1 small bunch cilantro, washed and dried, leaves removed whole from stems
• 2 medium avocados, peeled and halved
• 34 cup dried cranberries
• 34 cup candied spiced almonds (see Candied and Spiced Almonds)

1. For the dressing: Combine all ingredients in a pint sized glass jar and shake well to dissolve sugar.
2. For the salad: place greens and cilantro leaves in a large bowl.
3. Add avocado and dried cranberries and about 1/4 cup of the dressing and toss gently.
4. Scatter candied almonds over salad and sprinkle lightly with sea salt and freshly ground black pepper.
5. Pass extra dressing.

sugar, poppy seeds, sesame seeds, paprika, mustard, sweet onion, salt, ground black pepper, white balsamic vinegar, vegetable oil, extra virgin olive oil, arugula, cilantro, avocados, cranberries, candied spiced almonds

Taken from www.food.com/recipe/cranberry-avocado-salad-w-sweet-balsamic-vinaigrette-475073 (may not work)