Spinach and Orange Salad with Avocado Dressing (7.27.15)

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Spinach and Orange Salad with Avocado Dressing

  • 1/4 cup walnuts, chopped
  • 4 cups spinach
  • 1 orange, peeled, cut into wedges
  • 1/4 red onion, thinly sliced
  • 1/4 cup extra virgin olive oil
  • 1 large avocado, peeled and seed removed
  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon honey
  • Salt and Pepper, to taste

In a small dry frying pan, toast nuts for 4-5 minutes on low heat or until golden brown. Let cool.

In a large bowl add spinach, orange and red onion. Add pepper, to taste. In a blender, combine the oil, avocado, mustard, vinegar, lemon juice, salt and pepper. Blend well. Add additional oil for a thinner version.

Pour desired amount of dressing on salad; toss well. Serve immediately. Remainder of dressing will keep 3-4 days in sealed container in refrigerator.

Sponsor: Dan’s Market

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