Ingredients :
2 tablespoons finely chopped shallots
1 tablespoon vegetable oil
2 tablespoons seasoned rice vinegar
2 teaspoons minced peeled fresh ginger
1 Pinkerton or Fuerte avocado, halved, pitted, peeled, cut into 1/2-inch wedges
1 navel orange
1/4 teaspoon (generous) Asian sesame oil
1 6-ounce bag baby spinach leaves
Preparation :
Whisk first 5 ingredients in large bowl. Season to taste with salt and pepper. Set dressing aside.
Cut off peel and white pith from orange. Cut orange into 1/3-inch rounds; cut rounds crosswise in half. Add spinach to dressing; toss to coat. Add avocado and orange, toss gently.
2 tablespoons finely chopped shallots
1 tablespoon vegetable oil
2 tablespoons seasoned rice vinegar
2 teaspoons minced peeled fresh ginger
1 Pinkerton or Fuerte avocado, halved, pitted, peeled, cut into 1/2-inch wedges
1 navel orange
1/4 teaspoon (generous) Asian sesame oil
1 6-ounce bag baby spinach leaves
Preparation :
Whisk first 5 ingredients in large bowl. Season to taste with salt and pepper. Set dressing aside.
Cut off peel and white pith from orange. Cut orange into 1/3-inch rounds; cut rounds crosswise in half. Add spinach to dressing; toss to coat. Add avocado and orange, toss gently.