Mesclun Salad with Cranberries and Avocado


  • ½ cup blush wine vinaigrette (we tested with Briannas)
  • ¼ teaspoon freshly ground pepper
  • 2 (5-ounce) bags gourmet mixed salad greens with herbs (we tested with Dole)
  • 2 ripe avocados, coarsely chopped
  • 1 cup walnut halves, toasted
  • ¾ cup dried cranberries

Toss salad greens, avocado, walnuts, and cranberries in a serving bowl. Lightly dress salad with desired amount of vinaigrette; toss gently to coat. Sprinkle with pepper; toss again before serving.

View full recipe at My Recipes


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