Spinach Goat Cheese Salad

It’s almost summer time and time to bust out the summer salads (or here in Hawaii where it’s always summer you just eat them year round).

This salad is the PERFECT side dish for any summer event and makes a great lunch or main dish by adding a protein of your choice to it!

• 1 container of Baby Spinach, chopped
• 1 4oz Plain Goat Cheese
• 1 cup Dried Cranberries
• 1/4 Red Onion, sliced thin
• 1/2 Roasted Almonds or Pecans
• 1/4 Cup Avocado Oil
• 3 TB Red Wine Vinegar
• 2 TB Dijon Mustard
• Salt

1. Chop Spinach and place in large serving bowl.
2. Thinly slice red onion and place on top of spinach.
3. Add Cranberries, Almonds/Pecans, Goat cheese crumbles to the spinach mixture.
4. In a separate bowl mix the Avocado Oil, Red Wine Vinegar, Dijon Mustard, and salt.
5. Pour Dressing over salad right before serving and combine.
6. This salad will store in the fridge for 24 hours.