Spinach Salad with Pear and Avocado
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 1/2 cup vegetable oil
- 1/4 teaspoon garlic powder
- 1 tablespoon fresh lime juice
- pinch of cayenne pepper
- 1 tablespoon minced fresh cilantro
- 1/3 cup seasoned rice vinegar
- 1 6-ounce package ready-to-use baby spinach, stems removed
- 1 ripe anjou pear, peeled, cubed
- 1 avocado, pitted, peeled, cubed
- 1/2 small red onion, thinly sliced
- 1/2 cup crumbled gorgonzola cheese (about 2 ounces)
- Carbohydrate 16 g(5%)
- Cholesterol 11 mg(4%)
- Fat 40 g(61%)
- Fiber 6 g(25%)
- Protein 6 g(11%)
- Saturated Fat 6 g(28%)
- Sodium 202 mg(8%)
- Calories 432
Preparation Whisk first 6 ingredients in medium bowl to blend. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.) Mix spinach, pear, avocado and onion in large bowl. Toss with enough dressing to coat. Sprinkle with Gorgonzola cheese. Serve, passing any remaining dressing separately.
Preparation Whisk first 6 ingredients in medium bowl to blend. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.) Mix spinach, pear, avocado and onion in large bowl. Toss with enough dressing to coat. Sprinkle with Gorgonzola cheese. Serve, passing any remaining dressing separately.
