Mediterranean Island Salad with Pesto

Ingredients

 * 2 packages (6-ounces each) ready-pac baby spinach
 * 1 small red onion sliced into rings
 * 2 cans (11-ounces each) mandarin oranges, drained
 * ½ cup chopped walnuts
 * ⅓ cups purchased basil pesto
 * ⅓ cups white wine (or apple juice)
 * 3 cups halved cherry or grape tomatoes (red and/or yellow)
 * 1 cup crumbled feta cheese
 * 2 California avocados, peeled, pitted and each cut into 10 wedges
 * optional: chopped fresh cilantro and/or whole pepperoncini peppers (taken from jar)

Directions

 * 1) Divide spinach between four individual serving dishes.
 * 2) Sprinkle each with onion rings, oranges and walnuts.
 * 3) To make vinaigrette, whisk together pesto and wine until combined.
 * 4) Place tomatoes and feta cheese in bowl; drizzle with 2 tablespoons vinaigrette and toss to coat.
 * 5) Place a portion of tomato mixture in the center of each salad.
 * 6) Lay five avocado wedges in a star pattern around tomato mixture.
 * 7) If desired, sprinkle salad with chopped cilantro and garnish with pepperoncinipeppers.
 * 8) Serve remaining vinaigrette on the side.