(based on Salad Time, Judaica Press 2007)
1 bag spinach
1 avocado, cubed
2 lg tomatoes, sliced
1 can hearts of palm, drained & sliced
Dressing:
3 T red wine vinegar
3 T olive oil
3 T sugar (we use splenda)
2 tsp dried dill
1/2 tsp salt
place avocado on top
add dressing right before serving
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