Spinach Salad With Avocado and Pepper

spinach-avocado
Photo by Con Poulos
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 298 calories
    • Calories 210 calories from fat
    • Fat 24 g
    • Sat Fat 3 g
    • Cholesterol 0 mg
    • Sodium 630 mg
    • Protein 5 g
    • Carbohydrate 19 g
    • Sugar 4 g
    • Fiber 6 g
    • Iron 4 mg
    • Calcium 120 mg
  • May 2010

Ingredients

  1. Check 2cups fresh bread cubes (½ inch)
  2. Check 1tablespoon olive oil
  3. Check kosher salt
  4. Check 1 5-ounce package baby spinach (6 cups)
  5. Check 1 avocado, diced
  6. Check 1 bell pepper, thinly sliced
  7. Check 1⁄2cup pitted kalamata olives, halved
  8. Check 1 shallot, thinly sliced
  9. Check 4 to 5tablespoons Balsamic-Dijon Vinaigrette
  10. Check or bottled balsamic vinaigrette

Directions

  1. Heat oven to 400° F. On a rimmed baking sheet, toss the bread with the olive oil and ¼ teaspoon salt. Bake, tossing once, until golden and crisp, 10 to 15 minutes.
  2. In a large bowl, toss the spinach, avocado, bell pepper, olives, shallot, and croutons with the vinaigrette.