Sassa's Spinach Salad
Thanks to our reader who sent us this already natural recipe for a tasty and extremely versatile salad. Baby spinach leaves are adorned with sun-dried tomatoes, cranberries, pine nuts and avocado and then tossed with a fresh balsamic-lime dressing.
Serves 4�6 5 ounces organic baby spinach leaves (about 5 cups) 1/4 cup sun-dried tomatoes packed in extra virgin olive oil, chopped 1/4 cup dried cranberries 1/4 cup roasted pine nuts 1/2 avocado, diced 1/3 cup crumbled feta cheese (optional) 4 tablespoons extra virgin olive oil 2 tablespoons balsamic vinegar 2 teaspoons freshly squeezed lime juice sea salt, to taste ground pepper, to taste
Toss spinach with tomatoes, cranberries, pine nuts, avocado and optional feta cheese, if using, in a large salad bowl. In a separate small bowl, whisk together the olive oil, balsamic vinegar, lime juice, salt and pepper. Toss spinach salad with dressing and serve.
Nutrition Info Per Serving (67g-wt.): 190 calories (150 from fat), 17g total fat, 3g saturated fat, 3g protein, 10g total carbohydrate (2g dietary fiber, 5g sugar), 5mg cholesterol, 320mg sodium