“Colorful! Great for summer dinners with BBQ chicken or fish. I almost never make it the same way twice - but be sure to use bell peppers or celery for a nice crunch.”
READY IN:
20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. To make the dressing, in a small bowl whisk together olive oil, lemon or lime juice, vinegar, mustard, and pepper. Set aside.
  2. In a deep, clear, glass bowl, layer the salad as follows: 6 cups spinach leaves, 1 1/2 cups tomatoes, 1/2 yellow bell pepper, 1/2 red bell pepper, 1 cup beans, 1/2 cup cheese. Repeat the layers. Top the salad with avocado.
  3. To serve, pass salad around table followed by the dressing.

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