Spinach, Cranberry and Avocado Salad with Poppy Seed Vinaigrette
1/4 cup plain nonfat yogurt
1 tbsp. sugar
1 tbsp. nonfat milk
1 tsp. cider vinegar
1 tsp. poppy seeds
4 cups spinach, rinsed
1 avocado, pitted, peeled and thinly sliced
1/4 cup dried cranberries
1/4 cup toasted almonds, sliced
Salt and pepper to taste
1/3 cup Poppy Seed Vinaigrette
- Place ingredients into the 40 oz. Processing Bowl and blend until well-combined. Makes approximately 1/3 cup.
- On 4 chilled salad plates, layer the ingredients in the order listed. Drizzle the vinaigrette over all and serve at once.