Salad

This is one of our absolute favorite salads. I used to always make mixed green salads with strawberries, avocado and feta (which is fantastic in the summer!) but decided to change it up a bit using more complex flavors. I’ve always loved cheese, but tended to avoid any really stinky cheese. Even now, I can’t eat much of a stinky cheese in a high concentration. The great thing about this salad is that you get the depth of flavor from the blue cheese, but due to the light dressing and the bold flavor of the raspberry, that flavor never becomes overwhelming. These ingredients all complement each other so well and make an absolutely delicious salad. It’s so good, you’ll forget the ingredients are healthy! 


Servings: 2 for entree, 4 for appetizer
Prep Time: 5 minutes
Cook Time: 0 minutes

Ingredients:

For the salad

  • 4 cups baby spinach
  • 1 ripe avocado (cubed)
  • 1/4 cup blue cheese
  • 1/3 cup raspberries
  • 1/4 cup glazed walnuts

For the vinaigrette 

  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp honey
  • salt and pepper to taste

Directions:

For the salad
Toss all ingredients in a large bowl.

For the vinaigrette
Whisk all ingredients in a bowl. Plate salad and drizzle with vinaigrette. Bon Appetit!

Nutrition Facts:

Calories: 509; Fat: 38 g; Cholesterol 11 mg; Sodium: 545 mg; Carbs: 36 g; Sugars: 10 g; Protein: 11 g

**Note: nutrition facts are calculated based on entree portion


Amanda’s Rating: 9/10

Nevin’s Rating: 8/10

 

Advertisements