Spinach-Avocado Caesar Salad

Caesar salad seems to go with everything, and this version, which uses folate-rich spinach instead of the typical romaine is no exception.

April 26, 2011

Serves: 4
Prep: 13 min
Cook: 2 min
Total: 15 min

2 slices crusty whole wheat bread (about 2 ounces)
1 tablespoon olive oil
1/4 teaspoon italian seasoning
1 hard-cooked egg
1 Hass avocado, coarsely chopped
2 tablespoons warm water
2 tablespoons grated Romano cheese
2 teaspoons red wine vinegar
1 teaspoon minced garlic
1/4 teaspoon dijon mustard
1/8 teaspoon salt
1/8 teaspoon ground black pepper
6 cups baby spinach


1. Toast the bread. Brush with the oil to coat. Sprinkle with the Italian seasoning. Cut into 1/2" cubes. Set aside.

2. Peel and halve the egg and place the yolk in a large bowl. Chop the white and set aside.

3. Add half the avocado to the yolk and smash against the side of the bowl with a fork until smooth. Stir in the water, cheese, vinegar, garlic, mustard, salt, and pepper to form a dressing. Add the spinach, remaining avocado, and reserved egg white and toss to coat. Serve individual salads with the croutons scattered on top.

Nutritional Facts per serving
Calories 179.6 cal
Fat 11.8 g
Saturated fat 2.4 g
Cholesterol 55.2 mg
Sodium 272.6 mg
Carbohydrates 15.2 g
Total sugars 0.8 g
Dietary fiber 5.2 g
Protein 5.4 g

This delicious recipe is courtesy of the Rodale Healthy Recipe Finder.

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