The contrasting textures and colors of the spinach, garbanzo beans, and tomatoes make this salad look and taste like a feast, while the walnut dressing adds an interesting taste note. It is amazingly good for you too!

Serves 6

INGREDIENTS

• 1/4 cup pine nuts
• 4 cups (approx 4 oz.) baby spinach, washed and dried
• 1/4 cup sun-dried tomatoes packed in extra-virgin olive oil, chopped
• 1/4 cup very thinly sliced red onion
• 1 avocado, peeled, pitted, and sliced
• 1 (15-oz.) can garbanzo beans
• 16 cherry tomatoes, halved
• 1/2 cup whole, pitted black olives

FOR THE WALNUT VINAIGRETTE:

• 2 tbsp. freshly squeezed lemon juice
• 1/4 tsp. sugar
• 1/2 tsp. Dijon mustard
• Sea salt and black pepper
• 1/4 cup walnut oil

INSTRUCTIONS

1. Toast the pine nuts in a dry hot skillet until golden, set aside, and cool.
2. Place the spinach in a salad bowl. Carefully toss in the remaining salad ingredients.
3. To make the vinaigrette, whisk together the lemon juice, sugar, mustard, and salt and pepper to taste in a medium bowl.
4. Continue to whisk while slowly adding the walnut oil in a thin stream, to thicken.
5. Pour the dressing over the salad and toss gently, taking care not to break up the garbanzos and avocado.