Ingredients

The following ingredients have 6 Servings
  • 12 oz. mixed greens (I used a 50/50 blend of baby spring & baby spinach mix)
  • 2 medium avocados (peeled and sliced)
  • 3/4 c. dried cranberries
  • 3/4 c. honey-glazed almond slices *see recipe below
  • 1/4 c. alfalfa sprouts
  • 1/2 tbsp. hemp seeds (optional)
  • 1/2 tbsp. chia seeds (optional)
  • 1/3 c. honey
  • 1 1/2 tbsp. sesame seeds
  • 1/2 tsp. paprika
  • 1 tsp. dried mustard
  • 1/4 tsp. onion powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 c. white balsamic vinegar
  • 1/2 c. extra virgin olive oil
  • 1/2 c. sliced almonds
  • 1/4 c. or a little less honey

Instruction

  • In a large bowl, layer greens with avocado, cranberries and scatter almonds throughout. Top with alfalfa sprouts. Sprinkle lightly with hemp seeds & chia seeds. Serve with Sweet White Balsamic Vinaigrette.
  • Combine all ingredients in a pint sized glass jar and shake well to combine. Serve with salad.
  • *Rather than make the typical candied almonds with white sugar (I'm trying to eliminate white sugar in my cooking and baking) I decided to make "Honey Glazed Almond Slices". Super simple - same method as the candied almonds only with honey instead.
  • In a small saucepan, heat the honey over high heat. Stir until liquified; bring to a boil. Add the almonds and reduce the heat to medium. Stir frequently until the honey crystallizes around the almonds (approx. 5-8 minutes). Transfer to parchment paper and spread in a thin layer to cool completely. Best if made a day ahead to be completely hardened.