A great tasting raw food salad with lots of nutrition.
2 Tbsp. balsamic or red wine vinegar
1 tsp. dried tarragon
1/2 tsp. Dijon mustard
1/4 cup cold-pressed virgin coconut or olive oil
Celtic sea salt and pepper to taste
1 bag baby spinach
1 small avocado, peeled, pitted and cubed
1 Tbsp. lemon juice
1 small red onion, thinly sliced
2 kiwis, peeled, sliced and quartered
In small saucepan over medium heat, bring vinegar and tarragon to a boil; set aside to cool. Whisk together the vinegar and mustard, then gradually add oil, beating until well blended. Season with salt and pepper.
Place the spinach in a large mixing bowl. In a medium bowl, drizzle lemon juice over avocado cubes before tossing in salad to prevent browning and enhance flavor.
Gently mix avocados, onions and kiwi into spinach, and pour in salad dressing and toss evenly to coat.
Per Serving: 350 Calories; 17g Fat; 1g Protein; 17g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 22mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Vegetable; 1 Fruit; 2 Fat; 0 Other Carbohydrates.
(From Healthy-Foods Just for You, Leanne Ely)