Asian Spinach Salad with Orange and Avocado
Adapted from: Bon Appetit magazine
Contributed by: Ellen Pavitt, Pavitt Health & Fitness
2 Tbsp. finely chopped shallots
2 Tbsp. seasoned rice vinegar
1 Tbsp. olive oil
2 tsp. minced ginger
¼ tsp. sesame oil
1 six oz. bag baby spinach
Whisk first 5 ingredients in large bowl; season to taste with salt and pepper. Set aside.
Cut off peel and white pith from orange. Cut orange into 1/3 inch rounds; cut rounds crosswise in half. Add spinach to dressing; toss to coat. Add avocado and orange; toss gently.