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Recipe Corner: Spinach Salad With Avocado and Pepper

Spinach Salad With Avocado and Pepper

Serves 4

Hands-On Time: 5m Total Time: 20m

Ingredients

• 2 cups fresh bread cubes (½ inch)

• 1 tablespoon olive oil

• kosher salt

• 1 5-ounce package baby spinach (6 cups)

• 1 avocado, diced

• 1 bell pepper, thinly sliced

• 1⁄2 cup pitted kalamata olives, halved

• 1 shallot, thinly sliced

• 4 to 5 tablespoons Balsamic-Dijon Vinaigrette

• or bottled balsamic vinaigrette

Directions

1. Heat oven to 400° F. On a rimmed baking sheet, toss the bread with the olive oil and ¼ teaspoon salt. Bake, tossing once, until golden and crisp, 10 to 15 minutes.

2. In a large bowl, toss the spinach, avocado, bell pepper, olives, shallot, and croutons with the vinaigrette.

Nutritional Information

• Per Serving

• Calories 298Calories From Fat 210

• Protein 5g

• Carbohydrate 19g

• Sugar 4g

• Fiber 6g

• Fat 24g

• Sat Fat 3g

• Calcium 120mg

• Iron 4mg

• Sodium 630mg

• Cholesterol 0mg