Spinach and Avocado Salad
(Recipe Source: Pam’s For the Love of Cooking)
1-2 avocados, diced
Cherry tomatoes, quartered
Red onion diced
Parmesan cheese, shaved
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.
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.