Spinach Salad With Avocado and Pepper
Serves 4|
Hands-On Time:
|
Total Time:
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
- 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.
- In a large bowl, toss the spinach, avocado, bell pepper, olives, shallot, and croutons with the vinaigrette.
Nutritional Information
- Per Serving
- Calories 298Calories From Fat 210
- Protein 5g
- Carbohydrate 19g
- Sugar 4g
- Fiber 6g
- Fat 24g
- Sat Fat 3g
- Calcium 120mg
- Iron 4mg
- Sodium 630mg
- Cholesterol 0mg
What does this mean? See
Nutrition 101
.
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Quick Tip
Place olives in a glass jar with lemon or orange rind and cover with olive oil. They'll keep for months in the fridge.
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