Cranberry-Avocado Salad with Candied Almonds

I regularly try to find new healthy salad options to add to our meals. When I tasted this Cranberry-Avocado Salad with Candied Almonds, I loved it so much I went back for seconds! The candied almonds and balsamic vinaigrette really added to the salad.

Cranberry-Avocado Salad with Candied Almonds

• 1/2 cup sugar
• 1 ½ tablespoons sesame seeds
• 1 teaspoon paprika
• 1 tablespoon minced sweet onion
• 1 teaspoon sea salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup white balsamic vinegar
• 1/3 cup vegetable oil
• 1/3 cup extra virgin olive oil

• 6 oz. bag sliced almonds
• 1/2 cup sugar
• 1 ½ Tablespoons butter
• 1 teaspoon cinnamon
• 1/2 teaspoon vanilla
• sea salt

1. Place a large sheet of foil on a work surface. Spray with cooking spray or rub a teaspoon of oil over foil with a paper towel.
2. Place sugar in a large non-stick sauté pan and heat over medium heat, occasionally tipping and swirling the sugar until it’s all melted into a pale golden syrup.
3. Lower heat immediately and add butter, cinnamon, and vanilla. Stir until well combined and all butter is incorporated into the sugar syrup.
4. Add the almonds and stir gently to coat. Cover and continue to cook on low for a few more minutes, stirring every minute or so until almonds are a delicious golden brown. Watch very carefully because they can burn quickly! Turn out onto prepared foil and sprinkle liberally with sea salt. Spread out on foil to cool.

• 7-8 large Romaine lettuce leaves, cut up
• 2 medium avocados, peeled and halved
• 1/2 cup dried cranberries
• 1 cup candied almonds (see recipe above)