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.
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