Spinach and Avocado Salad with Maple Mustard Vinaigrette

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

 

​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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