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Bon Appétit

Spinach Salad with Pear and Avocado

By Susan H. Eastridge

4.7

(84)

Recipe information

  • Yield

    Serves 4

Ingredients

1/2 cup vegetable oil
1/3 cup seasoned rice vinegar
1 tablespoon fresh lime juice
1 tablespoon minced fresh cilantro
1/4 teaspoon garlic powder
Pinch of cayenne pepper
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)

Preparation

  1. Step 1

    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.)

    Step 2

    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.

TagsSaladSpinachLeafy GreensVegetablePearFruitAvocadoRed OnionOnionRoot VegetableGorgonzolaBlue CheeseCheeseDairySideStarterDinnerGluten FreeNut FreeKetoVegetarianNo-CookBon Appétit
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