Spinach Avocado Salad

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SPINACH AVOCADO SALAD

The sweet mandarins, tart cranberries, and crunchy pecans added to the smooth avocado make a wonderful contrast of tastes and textures in this spinach salad.

1. In a 350 degree oven, toast for 3-5 minutes:

¾ cup coarsely chopped pecans or walnuts

2. Set nuts aside in a small serving dish.

3. In a large bowl, gently toss together:

6 cups fresh spinach leaves

1 avocado, diced

2 mandarin oranges, peeled and sectioned

1 small red onion, thinly sliced

6 Tbsp dried fruit-sweetened cranberries

4. To make Orange Vinaigrette, in a small bowl blend with wire whisk:

3½ Tbsp olive oil

2 Tbsp white wine vinegar

3 Tbsp orange juice

1 Tbsp grated orange peel

Salt and pepper, to taste

5. Add Orange Vinaigrette to salad and gently toss to coat. Top each individual serving with toasted nuts. Serves 6-8.

NOTE: You can use canned mandarin oranges when fresh oranges are not in season.

Also, dressing can be made 1 day in advance. Cover and refrigerate. Bring to room temperature before serving.

Packed with lutein and vitamin E, both powerful antioxidants, spinach reportedly helps ward off cancer of the prostate.