Makes 8 serving
Ingredients
- 8 cups baby spinach leaves
- 2 navel oranges, peeled and sliced
- 2 blood oranges, peeled and sliced
- 1 pink grapefruit, peeled and sliced
- 2 medium avocados, halved, pitted and sliced
Dressing
- 1 tsp. Dijon mustard
- 1 tsp. Honey
- ½ Tbsp. dried basil leaves
- ¼ cup red wine vinegar
- ½ cup olive oil
- Salt and pepper to taste
Preparation
In a large salad bowl, place spinach on bottom. Arrange citrus and avocado. Combine dressing ingredients in a jar with lid. Shake to combine. Store vinaigrette dressing in refrigerator for up to one week. Pour over salad a few minutes before serving.
Nutrition analysis per serving: 270 calories, 21 g fat, 3 g protein, 19 g carbohydrate, 6 g fiber, 65 g sodium
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