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1 bag baby spinach leaves 1 purple onion, thinly sliced 1 package California style dried apricot halves, cut into pieces 1 container grape tomatoes, halved 1 (4-ounce) package Bleu cheese, crumbled 1 cup pecan pieces, toasted Paul Newman's Own balsamic vinaigrette dressing 1 ripe avocado, thinly sliced Put spinach leaves in large bowl. Add all other ingredients and toss with dressing just before serving. Layer the avocado slices on top, then sprinkle with cheese. Yield: 8-12 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |