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baby spinach strawberries avocado quinoa pecans crumbled BelGioioso vinaigrette olive oil balsamic vinegar garlic sugar
Viewed: 81 - Published at: 5 years agoIngredients
- 6 cups baby spinach
- 2 cups strawberries, halved
- 1 avocado - halved, pitted, peeled and diced
- 1/2 cup cooked quinoa
- 1/4 cup pecans
- 1/4 cup crumbled BelGioioso Gorgonzola cheese
- Balsamic Vinaigrette:
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 2 cloves garlic, pressed
- 2 teaspoons extra fine granulated sugar
Method
- Prep the balsamic vinaigrette. Whisk together olive oil, balsamic vinegar, garlic and sugar in a small bowl; set aside.
- To assemble salad, place spinach in a large bowl. Top with strawberries, avocado, quinoa, pecans and Gorgonzola cheese. Pour dressing over salad and gently toss to combine. Serve immediately.
