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 ⅓ 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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