Yield: 6 servings
|4 cups||Spinach; trimmed and torn|
|4||Oranges; peeled and sliced|
|1||Avocado; peeled and sliced|
|1||Red onion; thinly sliced|
|½ cup||Almonds; slivered & toasted|
|2 tablespoons||Olive oil|
|Salt and pepper to taste|
To toast almonds, bake in 350 oven or broil until lightly browned.
Combine all salad ingredients; sprinkle with toasted almonds.
Drizzle with olive oil and season with salt and pepper; toss and serve. 215 calories and 16 grams fat Source: Store ad Submitted By MEG ANTCZAK On 03-20-95