CALIFORNIA SPINACH SALAD
Recipe Provided By the California Avocado Commission
1
| Preparation: | 15 min |
| Cook Time: | 2 min |
| Total Time: | 17 min |
| Serves: | 4 |
Ingredients
- 0.000
Salad
- 1.0001 lb. fresh spinach, washed and dried thoroughly, or use baby spinach
- 2.0002 tsp. lime or lemon juice
- 1.0001 ripe, Fresh California Avocado, seeded, peeled and cubed
- 0.333⅓ cup pitted ripe olives, thinly sliced
- 0.333⅓ red onion, thinly sliced
- 1.0001 (11-oz.) can Mandarin oranges, drained
- 0.000 California Spinach Salad Dressing (see make ahead recipe below)
- 0.000
Salad Dressing
- 0.250¼ cup red wine vinegar
- 0.500½ tsp. dry leaf tarragon, crushed
- 0.333⅓ tsp. Dijon-style mustard
- 0.333⅓ cup canola oil
- 0.000 Salt and pepper, to taste
Instructions
Salad
- Tear spinach into bite size pieces and place in a large salad bowl.
- In medium bowl, generously drizzle lime juice over avocado cubes before tossing in salad to prevent browning and to enhance flavor.
- Add avocados, olives, onions and oranges to salad bowl and toss together with salad dressing. Serve immediately.
Salad Dressing
- In a small saucepan, bring vinegar and tarragon to a boil. Remove from heat and let cool.
- Blend mustard and vinegar mixture in a deep bowl or in a blender.
- Gradually add oil, beating with a wire whisk or in the blender on low speed until well blended.
- Season to taste with salt and pepper and chill until ready to serve.
Yields: Dressing Yields 1 scant cup
Serving Suggestions:
If you prefer salad dressings with a sweeter profile, whisk in 1 packet of no-calorie sweetener to the dressing before or after adding the oil.
Beverage Pairings:
Serve with a glass of Fume or your favorite white wine.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.