Cranberry-Avocado Tossed Salad

• 1/4 cup sugar
• 1/4 cup white wine vinegar
• 1/4 cup thawed cranberry juice concentrate
• 4 teaspoons ground mustard
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup canola oil
• 1 medium ripe avocado, peeled and cubed
• 1 tablespoon lemon juice
• 4 cups torn romaine
• 4 cups fresh baby spinach
• 1 package (5 ounces) dried cranberries
• 1 small red onion, chopped
• 1/3 cup slivered almonds, toasted if desired
• 1/3 cup sunflower kernels

1. In a small bowl, whisk the first six ingredients until blended. Gradually whisk in oil.
2. Gently toss avocado with lemon juice. In a large bowl, combine romaine, spinach, cranberries, onion and avocado; drizzle with 1/2 cup vinaigrette. Sprinkle with almonds and sunflower kernels; serve immediately. Drizzle with additional vinaigrette or, if desired, save for another use.

sugar, white wine vinegar, cranberry juice, ground mustard, salt, pepper, canola oil, avocado, lemon juice, torn romaine, fresh baby spinach, cranberries, red onion, slivered almonds, sunflower kernels

Taken from www.tasteofhome.com/recipes/cranberry-avocado-tossed-salad/ (may not work)