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The California Table

California Cuisine with a Coastal Vibe

January 18, 2011 By Lisa Dearen 9 Comments

Spinach Salad

This is a beautifully light, refreshing salad. You could add some salmon or grilled chicken to create a main course. Play around with different cheeses and even some nuts to add a little extra crunch. Or try the dressing on your own favorite salad, it’s sweet but light.

Print

Spring Salad with Spinach, Pear and Avocado

Author Lisa Dearen

Ingredients

For the Dressing

  • 2 tablespoons grapeseed oil
  • ¼ cup champagne vinegar
  • 1 tablespoon lime juice, preferably fresh
  • 1 tablespoon parsley, finely chopped
  • 1 clove garlic, finely chopped
  • Kosher salt and freshly ground pepper, to taste (optional)

    For the Salad

  • 1 pound baby spinach, washed and patted dry
  • 1 ripe Anjou pear, chopped into bite-sized pieces
  • 1 ripe avocado, pitted & chopped into bite-sized pieces
  • ¼ cup red onion, sliced into bite-sized pieces (optional)
  • ¼ cup goat cheese (optional)

Instructions

  1. Start with the dressing, which can be made up to a day ahead and refrigerated.
  2. Whisk together the oil and vinegar until combined, then whisk in the remaining ingredients. Salt and pepper to taste (the dressing is perfectly fine without salt and pepper, however).
  3. To prepare the salad, lightly toss the spinach, pear, avocado and onion in a large bowl. Lightly dress the salad; toss again. Sprinkle the goat cheese, if using, around the salad.

Notes

Adapted from a recipe from the UCSD Healthy Kitchen Cooking Program.

Filed Under: Salads & Sides

Reader Interactions

Comments

  1. Aggie says

    January 18, 2011 at 4:54 PM

    I have been craving spinach salad, this sounds delicious!

    Reply
    • The Gonzo Gourmet says

      January 20, 2011 at 2:58 PM

      This is so good Aggie, I hope you try it! Nice, too, with a glass of wine.

      Reply
  2. Jersey Girl Cooks says

    January 18, 2011 at 7:34 PM

    I am going to try this. I have to get some grapeseed oil and champagne vinegar. Sounds delicious!

    Reply
    • The Gonzo Gourmet says

      January 19, 2011 at 6:29 AM

      You know Trader Joes has them both!!

      Reply
  3. Paige Glaze says

    January 26, 2011 at 9:20 AM

    We tried this last night with Orange Muscat champagne vinegar (from Trader Joe’s), and it was to die for!!! Thank you for sharing!

    Reply
    • The Gonzo Gourmet says

      February 2, 2011 at 2:44 PM

      I’ll have to try it with that vinegar, sounds delicious.

      Reply

Trackbacks

  1. The Gonzo Gourmet Turns One! | The Gonzo Gourmet says:
    July 13, 2011 at 3:01 PM

    […] Spinach Salad. This is a beautifully light, refreshing salad. You could add some salmon or grilled chicken to create a main course. Play around with different cheeses and even some nuts to add a little extra crunch. […]

    Reply
  2. The Gonzo Gourmet Turns One! - The California Table says:
    January 5, 2017 at 3:55 PM

    […] Spinach Salad. This is a beautifully light, refreshing salad. You could add some salmon or grilled chicken to create a main course. Play around with different cheeses and even some nuts to add a little extra crunch. […]

    Reply
  3. Labor Day Weekend Menu - The California Table says:
    June 1, 2022 at 4:40 PM

    […] Spring Salad with Spinach, Pear and Avocado Summer salads cool off our palette, and this one is no exception. Made with crisp baby spinach, sweet pears and creamy avocados, this one’s a crowd pleaser. […]

    Reply

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