“Spinach Mushroom Avocado Salad”
This is a guest post by Sharon, a.k.a. Chef Davies-Tight.
Made with roasted pepper and onion. Drizzled with a creamy, sweet and smoky, Balsamic vinegar and Tofutti Better Than Sour Cream dressing! Quick, easy, elegant!
6 oz. bag fresh baby spinach
8 oz. fresh white mushrooms, sliced
1/2 jar roasted red peppers, cut into chunks or strips
1 sm. yellow onion, very thinly sliced
2 Hass avocados, pitted, peeled and cut into small chunks
freshly ground black pepper
Dressing (makes about 1 cup):
1/2 c. Tofutti Better Than Sour Cream
1/4 c. Balsamic vinegar
3 T. extra virgin olive oil
1 T. liquid from the roasted pepper jar
1 T. sugar
1/2 t. garlic powder
1/4 t. liquid smoke
1/4 t. salt, then to taste
Place spinach, mushrooms, roasted peppers, onion and avocado in large mixing bowl. Salt lightly, then add coarsely ground pepper to taste. Toss gently to distribute ingredients evenly.
In medium bowl, add all dressing ingredients up to and including salt, stirring after each addition till smooth and creamy. Adjust for salt.
Spoon salad onto individual serving plates. Drizzle 3-4 tablespoons of dressing over each salad and serve.
Makes 4 main dish salads or 6 side salads
Notes: Nobody will miss the bacon in this subtle, sweet and sour smoke flavored creamy dressing. The avocado of the salad creates a soft ‘eggy’ texture against the firm mushroom. The roasted pepper, onion and spinach all add varying degrees of texture that will delight any palate when teamed with this special dressing.
Visit Sharon at www.chefdavies-tight.com.
*Note: This is NOT an official recipe from Tofutti Brands, Inc.