Spinach Salad With Avocado and Pepper

Spinach Salad With Avocado and Peppers
Con Poulos
Serves 4
preparation
5
minutes
cooking
20
minutes

Ingredients

2
cups
fresh bread cubes (½ inch)
1
tablespoon
olive oil
kosher salt
1
5-ounce package baby spinach (6 cups)
1
avocado, diced
1
bell pepper, thinly sliced
1⁄2
cup
pitted kalamata olives, halved
1
shallot, thinly sliced
4 to 5
tablespoons
Balsamic-Dijon Vinaigrette
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.
Sara Quessenberry
May 2010

Nutritional Information

  • Per Serving
  • Calories From Fat 210
  • Protein 5 g
  • Carbohydrate 19 g
  • Sugar 4 g
  • Fiber 6 g
  • Fat 24 g
  • Sat Fat 3 g
  • Calcium 120 mg
  • Iron 4 mg
  • Sodium 630 mg
  • Cholesterol 0 mg
What does this mean? See Nutrition 101.