I had a bag of baby spinach to use up and two ripe avocados so I decided to make a tossed salad with a few of my favorite ingredients. I tossed this salad with my favorite dressing – Fran’s Simple Vinaigrette (Fran is my mother in law). It was a simple salad to make and tasted fantastic! I love the creamy avocado, sweet craisins, crunchy croutons, salty Parmesan, and the tangy vinaigrette – it was a delicious and flavorful salad and was a huge hit with my entire family. I served this salad with the Penne with Mixed Vegetables, Parmesan Cheese, and Pine Nuts.Spinach and Avocado Salad: Recipe and photos by For the Love of Cooking.net
- Baby spinach
- 1-2 avocados, diced
- Cherry tomatoes, quartered
- Red onion diced
- Parmesan cheese, shaved
- Fran’s Simple Vinaigrette (recipe below)
Place the baby spinach in a large bowl then top with the avocados, tomatoes, red onion, craisins, croutons, and Parmesan cheese.
- 1/4 cup canola oil
- 1 1/2 tbsp seasoned rice vinegar
- 1/2 tbsp red wine vinegar
- 1-2 cloves of garlic, minced
- 1/2 tsp sugar
- Sea salt and Freshly cracked pepper, to taste
Make the vinaigrette at least 30 minutes prior to serving the salad so the flavors have time to mingle. Combine the ingredients together and whisk well before serving.
Drizzle the vinaigrette over the salad to taste; toss until evenly coated. Serve immediately. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net