A pretty red and green salad for a holiday table or anytime. It comes together quickly using about half an avocado per person, dried cranberries, a bag of pre-washed baby spinach, and shallot dressing. I included making the dressing in the preparation time. If you chop the shallots and garlic earlier and let them sit in the olive oil, prep time before dinner can be ten minutes or less.
Baby Spinach Salad with Dried Cranberries, Avocado and Shallot Dressing
Prep time
Total time
A pretty red and green salad for any time of year.
Author: Mary Saylor
Serves: 4
Ingredients
For the dressing:
- 1 medium-sized shallot
- 1 clove garlic
- 2 Tbs. extra-virgin olive oil (1½ Tbs. for a lighter salad)
- 2 tsp. balsamic vinegar
For the salad:
- 6 oz pre-washed baby spinach leaves
- ¼ cup dried cranberries
- 2 avocados
- salt
- pepper
Instructions
- Mince shallot and garlic, combine them with olive oil in a small bowl and set aside for at least 20 minutes.
- Cut avocados in half, remove pit, scoop out of shell with a large spoon, cut into wedges.
- Put baby spinach leaves in a large bowl.
- Toss with balsamic vinegar.
- Toss with olive oil/garlic/shallot mixture.
- Add salt to taste.
- Add freshly ground pepper to taste.
- Serve on dinner plates.
- Sprinkle dried cranberries on top.
- Arrange avocado slices in a circle on top.
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