In reviewing recent posts I noticed that I
haven’t given you all a salad recipe in a while, so I thought I would remedy
with this one. I was experimenting over the weekend and came up with what I
think is a unique combination. But unique as it is, it is also delicious.
Sophisticated, complex, crunchy, chewy, with hints of sweetness, and decided
zing, it is easy to prepare, and incredibly good for you. The dressing can be
made in advance, and all but the avocado can be prepped ahead of time. That
way, it takes nothing more than slicing pitted halves of avocado, adding them
artistically to your plate, and drizzling them with the tangy dressing. This is
perfectly suitable for during the week, but quite impressive when you’re having
company.
Spinach and Avocado Salad with Maple Mustard
Vinaigrette
2 avocados, peeled and sliced
16-oz. pkg. fresh baby spinach
½ cup toasted walnuts
¼ cup sliced Melissa’s Italian Sun-dried Tomatoes
½ cup fresh cubes of pineapple
2 avocados, peeled and sliced
16-oz. pkg. fresh baby spinach
½ cup toasted walnuts
¼ cup sliced Melissa’s Italian Sun-dried Tomatoes
½ cup fresh cubes of pineapple
Maple Mustard
Vinaigrette
1/3 cup cider
vinegar
1 tablespoon Dijon
mustard
1 tablespoon real
maple syrup
½ teaspoon
salt
1½ teaspoons
sugar
¼ teaspoon
dry mustard
¼ teaspoon
freshly ground pepper
1 teaspoon garlic
salt.
½ cup
vegetable oil
For Vinaigrette:
Place all dry
ingredients into the bottom of a medium size mixing bowl and whisk together
until blended.
For Salad:
Place baby spinach on plates. Top with avocado slices, walnuts,
pineapple, and sun-dried tomatoes. Drizzle the dressing on top, sprinkle with a
few grains of salt, and serve.
Serves 4
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3 comments:
You had me at avocado - I love serving pretty salads during the summer!
The dressing sounds delicious! We eat a lot of avocados :)
Everything in that salad is something I love. Fresh pineapple I've not tried, although I used to put dried pineapple in my salads. The dressing, oh my gosh, looks wonderful!
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