Orange & Spinach Salad
|Avocado||1 Large, cubed|
|Italian dressing||1 Cup (16 tbs)|
|Mushrooms||1⁄2 Pound, thinly sliced|
|Red onion slices||4 , separated into rings|
|Spinach||5 Cup (80 tbs), rinsed|
|Orange slices||8 , peeled and quartered|
|Sliced swiss cheese||1⁄2 Cup (8 tbs)|
|Walnut||1⁄2 Cup (8 tbs)|
Measure out 1/4 cup of avocado cubes and set remainder aside. Puree the 1/4 cup avocado with 1 cup Italian Dressing in a blender.
Combine mushrooms, remaining avocado cubes and onion rings in a shallow dish. Pour dressing over top and chill for one hour.
Walnut Croutons: In a small skillet, melt butter over low heat. Add salt and walnut pieces. Stir and cook over medium heat until nuts are lightly toasted. Set aside to cool.
Pat spinach leaves dry and place on a serving platter. Drain the chilled vegetables; reserve dressing. Spoon vegetables over spinach. Arrange orange slices and Swiss cheese over top.
Serve with remaining dressing and garnish with Walnut Croutons.