2 avocados, peeled and sliced
16-oz. pkg. fresh baby spinach
½ cup toasted walnuts
¼ cup sliced Melissa’s Italian Sun-dried Tomatoes
1/2 cup fresh cubes of pineapple
Maple Mustard Vinaigrette
1/3 cup cider vinegar
1 tablespoon Dijon mustard
1 tablespoon real maple syrup
½ teaspoon salt
1½ teaspoons sugar
¼ teaspoon dry mustard
¼ teaspoon freshly ground pepper
1 teaspoon garlic salt.
½ cup vegetable oil
For Vinaigrette:
Place all dry ingredients into the bottom of a medium size mixing bowl and whisk together until blended.
For Salad:
Place baby spinach on plates. Top with avocado slices, walnuts, pineapple, and sun-dried tomatoes. Drizzle the dressing on top, sprinkle with a few grains of salt, and serve.
Serves 4