Baby Spinach Salad with Dried Cranberries, Avocado and Shallot Dressing
Prep time: 
Total time: 
Serves: 4
A pretty red and green salad for any time of year.
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
  1. Mince shallot and garlic, combine them with olive oil in a small bowl and set aside for at least 20 minutes.
  2. Cut avocados in half, remove pit, scoop out of shell with a large spoon, cut into wedges.
  3. Put baby spinach leaves in a large bowl.
  4. Toss with balsamic vinegar.
  5. Toss with olive oil/garlic/shallot mixture.
  6. Add salt to taste.
  7. Add freshly ground pepper to taste.
  8. Serve on dinner plates.
  9. Sprinkle dried cranberries on top.
  10. Arrange avocado slices in a circle on top.
Recipe by Fit and Fed at