Orange & Avocado Salad
Orange & Avocado Salad
Directions
- In a bowl add spinach, dressing, salt, and pepper. Toss to coat. Portion into or onto chilled plates or bowls.
- Portion orange supreme and sliced avocado on each salad.
- Finish by portioning goat cheese, pomegranate seeds, and pistachio on top of each salad then serve.
Ingredients
- 2 ea Peak Fresh Produce® Orange(s), supreme cut
- 2 ea Peak Fresh Produce® Avocados, peeled, seeded and sliced
- 1 ea pomegranate(s), seeds only
- 4 tbsp Delancey Street Deli® goat cheese, crumbled
- 8 cups Peak Fresh Produce® Spinach, Baby
- 2 tsp pistachios
- 5 oz Village Garden® raspberry dressing
- 1/4 tsp sea salt
- 1$ tsp Magellan® Black Pepper, ground
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
