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.