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Asian Spinach Salad with Orange and Avocado
- 2 tablespoons finely chopped shallots
- 2 tablespoons seasoned rice vinegar
- 1 tablespoon vegetable oil
- 2 teaspoons minced peeled fresh ginger
- 1/4 teaspoon (generous) Asian sesame oil
- 1 navel orange
- 1 6-ounce bag baby spinach leaves
- 1 Pinkerton or Fuerte avocado, halved, pitted, peeled, cut into 1/2-inch wedges
Directions:View on Bon Appetit
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