Spring Greek Salad

Ingredients

Salad

• ½ pound fresh baby spinach
• 1 firm ripe avocado
• 1 blood orange or regular orange
• 1 cup cooked chick peas, canned
• ½ cup Greek black olives
• 1 red onion halved and thinly sliced

 Dressing

• 6 tablespoons Blood Orange Extra Virgin Olive Oil
• 2 tablespoons White Balsamic Vinegar
• Fresh strained juice of half an orange
• 1 heaping teaspoon Dijon mustard
• Salt pepper to taste

 Directions

1. Trim the stems off the spinach and discard or save for another use, such as in a stew or soup. Coarsely chop the spinach. Wash and spin dry.
2. Cut the avocado into slices, peel, and cut each slice in half.
3. Peel the orange and cut it in half lengthwise and then into thin half-moon slices.
4. Place all the ingredients for the salad in a serving bowl.
5. Whisk together all the ingredients for the dressing. Pour over the salad, toss and serve.

Recipe Modified from Diane Kochilas