Ingredients
5 ounces organic baby spinach leaves (about 5 cups)
1/4 cup sun-dried tomatoes packed in extra virgin olive oil, chopped
1/4 cup dried cranberries
1/4 cup roasted pine nuts
1/2 avocado, diced
1/3 cup crumbled feta cheese (optional)
4 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
2 teaspoons freshly squeezed lime juice
sea salt, to taste
ground pepper, to taste
Preparation
Toss spinach with tomatoes, cranberries, pine nuts, avocado and optional feta cheese, if using, in a large salad bowl. In a separate small bowl, whisk together the olive oil, balsamic vinegar, lime juice, salt and pepper. Toss spinach salad with dressing and serve.
