Colorful! Great for summer dinners with BBQ chicken or fish. I almost never make it the same way twice – but be sure to use bell peppers or celery for a nice crunch.
Ingredients: [‘olive oil’, ‘fresh lemon juice’, ‘rice wine vinegar’, ‘dijon mustard’, ‘fresh ground pepper’, ‘baby spinach leaves’, ‘cherry tomatoes’, ‘yellow bell pepper’, ‘red bell pepper’, ‘reduced sodium black beans’, ‘reduced-fat sharp cheddar cheese’, ‘avocado’]
Quantity of Ingredients: [“2 tablespoons olive oil”,”6 tablespoons fresh lemon juice or 6 tablespoons fresh lime juice”,”3 tablespoons rice wine vinegar”,”1 tablespoon Dijon mustard”,” fresh ground pepper (to taste)”,”12 cups baby spinach leaves, stems removed, loosely packed “,”3 cups cherry tomatoes or 3 cups grape tomatoes”,”1 medium yellow bell pepper, seeded, cut into quarters, and sliced thin “,”1 medium red bell pepper, seeded, cut into quarters, and sliced thin “,”2 (15 ounce) cans reduced sodium black beans (drained and rinsed)”,”4 ounces reduced-fat sharp cheddar cheese, shredded “,”1 medium avocado, peeled, pitted, and sliced into 1/2-inch pieces “]
Number of Servings: 6
Steps: [‘To make the dressing, in a small bowl whisk together olive oil, lemon or lime juice, vinegar, mustard, and pepper. Set aside.’, ‘In a deep, clear, glass bowl, layer the salad as follows: 6 cups spinach leaves, 1 1/2 cups tomatoes, 1/2 yellow bell pepper, 1/2 red bell pepper, 1 cup beans, 1/2 cup cheese. Repeat the layers. Top the salad with avocado.’, ‘To serve, pass salad around table followed by the dressing.’]