Spinach and Avocado Salad with Maple Mustard Vinaigrette

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
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