February 2009 Spinach and Avacado Salad With Warm Mustard Vinaigrette 30 or 3 oz spinach leaves 1 small head red or green curly-leafed lettuce 1 medium avocado 2 Tbsp olive oil 2 tsp sesame seeds 1 Tbsp lemon juice 2 tsp wholegrain mustard Wash and thoroughly dry the spinach and lettuce leaves and tear into small bite size pieces. Place in large serving bowl. Heat 1 Tbsp oil in a small pan. Add the sesame seeds and cook over low heat until they just start to turn golden. Remove from the heat immediately and allow to cool slightly. Add lemon juice, remaining oil and mustard to the pan and stir to combine. While still warm, pour over the salad the toss well to coat leaves. Peel avocado and cut into thin slices. Gently toss into salad. Salad is best to be served immediately. Makes about 6-8 cups. Per 1/3 or recipe, count as: 2-3 veggie 3-4 fats depending on the size of the avocado. OA HOW people may want to portion things separately. Adapted from The Essential Vegetarian Cookbook Murdoch Books Publishing, Vancouver 1998 Archived Recipes Copyright 2002-2009 Lisa Merrill