Snapguide
STEPS
INGREDIENTS

Wash all fruits and vegetables.

Wash all fruits and vegetables.

Preheat oven to 375

Preheat oven to 375

Dice onions.

Dice onions.

Cut avocado into bit size pieces.

Cut avocado into bit size pieces.

Cut strawberries into fourths(remove stems).

Cut strawberries into fourths(remove stems).

Toast bread in oven for 6-8 minutes until golden brown.

Toast bread in oven for 6-8 minutes until golden brown.

Combine spinach,onions,strawberries,and blueberries in a bowl.

Combine spinach,onions,strawberries,and blueberries in a bowl.

Pour dressing on top of salad and mix well.

Pour dressing on top of salad and mix well.

Take bread out of oven, wait for it to cool, and then slice to serve.

Take bread out of oven, wait for it to cool, and then slice to serve.

Top with avocado,cheese, and nuts. Lightly toss completed salad.

Top with avocado,cheese, and nuts. Lightly toss completed salad.

Serve and enjoy!! Recipe credits to: The Slow Roasted Italian.

  • DRESSING INGREDIENTS
  • 0.0tsp Paprika
  • 2.0Tbsp Granulated sugar
  • 0.0c Extra light tasting olive oil
  • 0.0c White wine vinegar
  • 1.0Tbsp Dijon mustard
  • 0.0tsp Salt
  • 0.0tsp Pepper
  • SALAD INGREDIENTS
  • 10.0oz Fresh baby spinach
  • 0.0 Small red onion
  • 1.0qt Fresh strawberries
  • 0.0c Fresh blueberries
  • 0.0 Avocado
  • 5.0oz Blue cheese crumbles
  • 0.0c Pecan halves
  • SIDE
  • 1.0 French baggutte