Thursday, October 21, 2010

Salad of spinach and avocado


I had a bag of baby spinach to use up and two ripe avocados so I decided to make a tossed salad with a few of my favorite ingredients.  It was a simple salad to make and tasted fantastic! I love the creamy avocado, sweet craisins, crunchy croutons, salty Parmesan, and the tangy vinaigrette - it was a delicious and flavorful salad and was a huge hit with my entire family. I served this salad with the Penne with Mixed Vegetables, Parmesan Cheese, and Pine Nuts.

Spinach and Avocado Salad:
Baby spinach
1-2 avocados, diced
Cherry tomatoes, quartered
Red onion diced
Parmesan cheese, shaved
Fran's Simple Vinaigrette (recipe below)
Place the baby spinach in a large bowl then top with the avocados, tomatoes, red onion, craisins, croutons, and Parmesan cheese.

Fran's Vinaigrette:
1/4 cup canola oil
1 1/2 tbsp seasoned rice vinegar
1/2 red wine vinegar
1-2 cloves of garlic, minced
1/2 tsp sugar
Sea salt and Freshly cracked pepper, to taste
Make the vinaigrette at least 30 minutes prior to serving the salad so the flavors have time to mingle. Combine the ingredients together and whisk well before serving.

Drizzle the vinaigrette over the salad to taste; toss until evenly coated. Serve immediately. Enjoy.

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