Recipe
Spinach Salad with Pear and Avocado
Time: About 10 minutes
Yield: 4 servings
Dressing
| ½ cup vegetable oil ⅓ cup seasoned rice vinegar 1 tablespoon fresh lime juice |
1 tablespoon minced fresh cilantro ¼ teaspoon garlic powder Pinch of cayenne pepper |
Salad
| 6-ounces baby spinach, stems removed 1 ripe Anjou pear, peeled, cubed 1 avocado, pitted, peeled, cubed |
½ small red onion, thinly sliced ½ cup crumbled Gorgonzola cheese (about 2 ounces) |
Whisk the 6 ingredients of the dressing in a medium bowl to blend. Season to taste with salt and pepper.
For the sale, mix spinach, pear, avocado and onion in a large bowl. Toss with enough dressing to coat. Sprinkle with Gorgonzola cheese. Serve, passing any remaining dressing separately.
Notes
Dressing can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.
Adapted from Bon Appetit, December 1995