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Spinach and Avocado Salad with Balsamic Vinaigrette

By Daryl H. Bryant (62 words)
Posted in MS Friendly Lunch Recipe on September 2, 2014

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Spinach and Avocado Salad with Balsamic Vinaigrette

Original Recipe Yield 3 Servings


  • 1 bag fresh spinach, about 10 to 12 ounces
  • ½ cup tomatoes, chopped
  • 1 avocado, sliced
  • ½ cup balsamic vinegar
  • ½ tsp. sea salt
  • ½ t oregano
  • ¼ cup olive oil


  1. Wash spinach and let dry. Whisk together vinegar, oil, sea salt, and oregano. Refrigerate spinach and dressing separately until serving time.
  2. Add chopped tomatoes and avocado. Pour dressing over salad just before serving and toss.

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