3 1/3 cups fresh spinach leaves
1 small head of frisée lettuce
1 ripe avocado, peeled, pitted and sliced
1 small red onion, thinly sliced
1. Place cranberry juice and dried cranberries in a small pot and bring to a boil. Remove from heat and allow it to cool. Stir in vinegar and Dijon mustard. Gradually whisk in canola oil so that the mixture becomes a dressing. Season with salt and pepper, to taste.
2. Rinse spinach and frisée; spin dry. Remove thick stems and cut larger leaves into bite-size pieces. Add avocado and onion slices.
3. Gently toss salad ingredients with the dressing and serve.
Tip: If preparing in advance, sprinkle avocado slices with lemon juice to prevent discoloration. Mix the salad ingredients with the dressing just before serving to keep the leaves fresh and crisp.
Yield: 4 servings
Recipe and photo courtesy of U.S. Cranberry Marketing Committee. We featured this recipe in the June|July 2015 issue of Wisconsin Farm Bureau Federation’s Rural Route.