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Spinach Salad
SUBMITTED by Tina C.
3 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon water
1 teaspoon Dijon mustard
1 ripe avocado, cut in half, pitted, peeled
1 pinch ground red pepper
¼ teaspoon salt
2 tablespoons fresh flat-leaf parsley leaves, finely chopped
2 tablespoons snipped fresh chives
1 (5-ounce) package baby spinach
2 stalks celery, thinly sliced
1 medium red pepper, thinly sliced
1 (15 oz.) can cannellini beans, rinsed and drained
2 (5 ounces each) cans tuna packed in water, drained well
In blender, combine lemon juice, oil, water, mustard, half of
avocado, pepper, and salt. Puree until smooth, scraping sides
occasionally. While in blender, stir in parsley and chives. In
large bowl, combine spinach, celery, pepper, beans, and tuna.
Thinly slice remaining avocado and place on top before serving.
Pour on dressing and toss carefully
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