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Organic Spinach Salad
By Chef Ida Rodriguez

Organic Spinach Salad

3 Organic Oranges peeled and sectioned
1/2 cup Seedless Grapes
2 Organic Avocado pitted peeled and cubed
1 Red onion thinly sliced
1 Pomegranate, seeds only, or package of Pomegranate Arils
1 tablespoon Vegetable Oil
10 ounces Organic Spinach (use Baby Spinach) washed and dried
1/2 cup Pine Nuts toasted
1/2 cup Mexican Cheese crumbled
Balsamic Vinegar
Pico de Gallo Seasoning

In large bowl, gently toss prepared fruit and onions with oil.
Add spinach, pine nuts, and cheese.
Drizzle with balsamic vinegar and pico de gallo.