Cranberry-Avocado Tossed Salad

1/4 c. sugar
1/4 c. white wine vinegar
1/4 c. thawed cranberry juice concentrate
4 t. ground mustard
1/2 t. salt
1/2 t. pepper
1/2 c. salad oil

Salad:

1 medium ripe avocado, peeled and cubed
1 T. lemon juice
4 c. torn romaine
4 c. fresh baby spinach
1 pkg. (5 oz.) dried cranberries
1 small red onion, chopped
1/3 c. slivered almonds, toasted if desired*
1/3 c. sunflower kernels

*Bake in a shallow pan in a 350 degree oven for 5-10 minutes, watching carefully to avoid burning.

In a small bowl, whisk sugar, vinegar, concentrate, mustard, salt, and pepper until blended. Gradually whisk in oil.

Gently toss avocado with lemon juice. In a large bowl, combine romaine, spinach, cranberries, onion, and avocado; drizzle with 1/2 c. vinaigrette. Sprinkle with almonds and sunflower kernels, and serve immediately. Pass additional vinaigrette on the side or save for another use.

Serves 10.

Adapted from Country Woman magazine, Oct./Nov. 2015, p. 44.