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

Ingrédients
  • 4 medium Clementine, peeled, sliced 2275
  • 4 oz blueberries 2276
  • 1 ea avocado, sliced 2277
  • 4 oz baby spinach 2278
DRESSING
  • 1/2 cup Orange juice 2279
  • 1 tsp. fresh Italian Parsley, chopped 2280
  • 1 tsp. Dijon mustard 2281
  • 3 Tbsp. olive oil 1/2 tsp. salt 2282
  • 1/4 tsp. black pepper 2283
Instructions

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