12974_7720_mejpg
Recipes // Salads // Spinach Salad with Tomato Vinaigrette

Spinach Salad with Tomato Vinaigrette

cropped_14020_7946_mejpg

By Chef Geoffrey Zakarian

Yield: 4 – 6 Portions

Ingredients:

  • 1 medium plum tomato, cored, seeded and cut into chunks
  • ¼ cup white wine vinegar
  • 1 tsp honey
  • ¼ cup extra-virgin olive oil
  • Kosher salt
  • 8 cups baby spinach
  • 1½ cups cherry tomatoes, halved if large
  • 4 slices cooked bacon, crumbled
  • ¼ cup sliced red onion
  • 1 avocado, pitted, peeled, and diced
  • freshly ground black pepper

Directions:

  1. In a blender, combine the plum tomato, vinegar, and honey. Puree until smooth. With the blender running, pour the oil through the top in a slow and steady stream to make a smooth, thick dressing. Season with salt.
  2. In a serving bowl, combine the spinach, cherry tomatoes, bacon, onion, and avocado. Drizzle with the dressing, season with salt and pepper, and toss well. Serve immediately.
Featured Recipes
Loading

Personally Yours

14356_17233_mejpg
Marketplace Recommendations