Spinach Salad with Fresh Beets & Avocado in a Cilantro Lime Vinaigrette
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The avocado adds a creaminess to this salad and the beets take on the wonderfully light and refreshing flavors of the lime and cilantro.
ingredients
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serves: 2
4 c Fresh Spinach, rinsed and stems removed
1 Fresh Beet, cooked (see below) and chopped
1/2 Avocado, chopped
1/2 c Grape Tomatoes, halved
Cilantro Lime Vinaigrette
1 Lime, juice only
3 tbsp Canola Oil
1 tsp Fresh Cilantro, chopped
1/2 tsp Kosher Salt
1/4 tsp Fresh Ground Black Pepper
1/4 tsp Garlic Powder
1/2 tsp Sugar
Servings Per Recipe: 2
Amount per Serving
Calories: 327
- Total Fat: 29.1 g
- Saturated Fat: 3.1 g
- Trans Fat: 0.1 g
- Cholesterol: 0 mg
- Sodium: 677.8 mg
- Total Carbs: 16.9 g
- Dietary Fiber: 7.4 g
- Sugars: 7.3 g
- Protein: 4.6 g
preparation
1. Place beet(s) in a saucepan and cover with water. Bring to a boil and let simmer until fork tender; approximately 30-45 minutes depending on the size/quantity. Let cool and peel skin then slice or chop. In a bowl, gently tear spinach leaves into bite sized pieces. Next, add the beets, avocado and tomatoes.
2. For dressing in a small bowl, whisk all ingredients until well blended Add to prepared spinach salad when ready to serve, add the dressing right before serving.
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comments
Mommy_loves_to_cook
January 24, 2012