Baby Spinach Salad with Dried Cranberries, Avocado and Shallot Dressing
Author: Mary Saylor
Prep time:
Total time:
Serves: 4
- 1 medium-sized shallot
- 1 clove garlic
- 2 Tbs. extra-virgin olive oil (1½ Tbs. for a lighter salad)
- 2 tsp. balsamic vinegar
- 6 oz pre-washed baby spinach leaves
- ¼ cup dried cranberries
- 2 avocados
- salt
- pepper
- 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.
Recipe by Fit and Fed at http://fitandfed.net/2011/12/14/spinach-salad-with-dried-cranberries-avocado-and-shallot-dressing/
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