1 yellow bell pepper, seeded, sliced, and cut into 1-inch pieces
1/3 medium red onion, thinly sliced and cut into 1/2-inch pieces
1 ripe diced peeled avocado
How to Make It
In a small bowl, whisk together the first 8 ingredients (through Worcestershire sauce). Refrigerate dressing until ready to serve. (The dressing can be made up to 2 days ahead.)
When you're ready to serve the salad, place the spinach in a large salad bowl. Top with the bell pepper, onion, and avocado pieces. Drizzle the dressing over the salad, and toss together gently to combine.
Didn't make the whole salad; just the dressing. I tossed it with fresh spinach and topped the spinach with garden-grown cherry tomatoes and cucumbers, and sprinkled it with bleu cheese crumbles and sunflower seeds. I served this alongside grilled chicken breasts and popovers. Don't know if I'll try the rest of the salad but the dressing is good and likely quite versatile.
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