Spinach Salad with Chilean Clementine, Blueberries, Avocado and Orange Vinaigrette

Ingredients
  • 4 medium Clementine, peeled, sliced 2275
    Clementines 2LB
    $4.51 • Case
  • 4 oz blueberries 2276
  • 1 ea avocado, sliced 2277
    Avocado Small 1EA
    $2.26 • Ea
  • 4 oz baby spinach 2278
    Fresh Attitude Baby Spinach 142G
    $3.38 • Ea
DRESSING
  • 1/2 cup Orange juice 2279
    Simply Orange Juice With Calcium 1.54L
    $4.51 • Ea
  • 1 tsp. fresh Italian Parsley, chopped 2280
    Parsley Regular
    $2.25 • Bun
  • 1 tsp. Dijon mustard 2281
    Marquis Mustard Dijon 375ML
    $4.51 • Ea
  • 3 Tbsp. olive oil 1/2 tsp. salt 2282
    Colavita Oil Olive Extra Virgin 1L
    $11.85 • Ea
  • 1/4 tsp. black pepper 2283
    Club House Spice Black Pepper Coarse Grind 100G
    $12.98 • Ea
Directions

In small bowl, combine orange juice, parsley, Dijon, salt and pepper, whisk while slowly adding olive oil. Set aside. On four medium plates, divide spinach, the sliced Clementine, and sliced avocado and place in lines across the plate. Sprinkle blueberries over the spinach. Slowly drizzle dressing over the salad. Add salt and pepper if needed.

SERVES 4