CALIFORNIA SPINACH SALAD

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

1. Tear spinach into bite size pieces and place in a large salad bowl.
2. In medium bowl, generously drizzle lime juice over avocado cubes before tossing in salad to prevent browning and to enhance flavor.
3. Add avocados, olives, onions and oranges to salad bowl and toss together with salad dressing. Serve immediately.

Salad Dressing

1. In a small saucepan, bring vinegar and tarragon to a boil. Remove from heat and let cool.
2. Blend mustard and vinegar mixture in a deep bowl or in a blender.
3. Gradually add oil, beating with a wire whisk or in the blender on low speed until well blended.
4. 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.