Spinach and Avocado Salad with Basil Vinaigrette |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 12 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1/2 cup olive oil | 1/4 cup red wine vinegar | 1 tablespoon dried basil |
| 2 garlic cloves, chopped | 2 teaspoons sugar | 1/4 cup chopped fresh basil |
| 2 6-ounce packages baby spinach leaves | 1 red onion, peeled, halved, very thinly sliced | 1 cup walnuts, toasted, coarsely chopped |
| 3 avocados, peeled, pitted, sliced | ||
| 1 | Whisk oil, vinegar, dried basil, garlic, and sugar in small bowl until sugar dissolves. Whisk in fresh basil. Season dressing with salt and pepper. |
| 2 | Mix spinach, red onion, and walnuts in large bowl. Add avocados and dressing; toss gently to coat. |