Spinach Salad

Spinach Salad (4 servings)

Spinach Salad Ingredients

1 large red onion, cut into wedges
300g/11oz/3cups ready made polenta, cut into 1 cm / 1/2 in cubes
olive oil for brushing
225g / 8 oz baby spinach leaves
1 avocado peeled, stoned and sliced
5 ml / 1 tsp lemon juice

Dressing Ingredients

60 ml / 4 tbsp extra virgin olive oil
juices of 1/2 lemon
salt and ground black pepper

Spinach Salad Nutritional Information (Per Portion

Energy          - 329 Kcals/1364 kJ
Fat, Total      - 19.7 g
saturated fat   - 3.2g
Protein           - 19.7
Carbohydrate - 31.0g
Fiber              - 3.6

Spinach Salad Preparation Method

1. To prepare spinach salad, preheat oven to 200 degree C or 400 degree F or Gas 6. Roast the onion and polenta on lightly oiled baking sheets for about 25 minutes or until the onion is tender and the polenta is golden, turning regularly. Leave to cool slightly

2. Prepare the dressing by combining the olive oil, lemon juice and seasoning in a screw top jar or bowl. Shake and stir to combine.

3. Arrange the spinach leaves in a serving bowl. Toss the avocado slices in the lemon juice to prevent them browning, then add to the spinach with the roasted onions.

4. Pour over the dressing and toss with your hands to combine. Sprinkle over the polenta croutons just before serving the spinach salad to retain it crunch.

tly stir in the pine nuts, taking care not to break up the avocado

4. Whisk together the olive oil, vinegar, orange juice and seasoning in a small bowl or jug and stir into the fruit mixture. Arrange the lamb's lettuce and rocket on four serving plates and spoon a little fruit and dressing over each. Garnish with herbs and spices, and serve the fruit salad immediately

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