CRUNCHY SALAD WITH PESTO DRESSING

Ingredients

The Dressing:

¼ cup pesto

¼ cup olive oil

2 tablespoons balsamic vinegar

1 ½ tablespoons honey

2 teaspoons Dijon mustard

¼ teaspoon salt

¼ teaspoon black pepper

 

The Salad:

5 ounces baby spinach and arugula blend (or your favorite greens)

1 cup cherry or grape tomatoes cut in half

1 cup English cucumber chopped

½ cup biquinho (little beak) peppers or chopped red bell pepper

¾ cup sliced almonds

1 avocado, chopped

Instructions

Combine all of the dressing ingredients in a jar and shake, shake, shake!

Combine all of the salad ingredients in a large bowl and toss with about 1/3 cup of the dressing. Toss to coat and add more dressing as desired.  Any extra dressing will keep in the fridge for 2 weeks!

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