Wednesday, July 30, 2008

Spinach Salad

5 ounces organic baby spinach leaves (about 5 cups)
1/4 cup sun-dried tomatoes, chopped
1/4 cup dried cranberries
1/4 cup sesame seeds
1/2 avocado, diced
1/3 cup crumbled feta cheese (optional)
4 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
2 teaspoons freshly squeezed lime juice
1 teaspoon honey
sea salt, to taste
ground pepper, to taste

Toss spinach with tomatoes, cranberries, pine nuts, avocado and optional feta cheese, if using, in a large salad bowl. In a separate small bowl, whisk together the olive oil, balsamic vinegar, lime juice, honey, salt, and pepper. Toss spinach salad with dressing and serve.

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