From "From Portland’s Palate... A Collection of Recipes from the City of Roses," published in cooperation with your Daily InBox newsletter.


  • 1 bunch spinach, torn into pieces (see note)
  • 1 small avocado, cubed
  • 1/2 small red onion, thinly sliced
  • 4 ounces feta cheese (1/2 cup), crumbled
  • 1/2 cup walnuts or pecans, coarsely chopped
  • 2 large garlic cloves, minced
  • 1/4 cup fresh basil leaves (packed) or 2 tablespoons dried basil
  • 1/4 cup red wine vinegar
  • 2 teaspoons granulated sugar
  • 1/2 cup olive oil
  • 1/2 teaspoon freshly-ground black pepper


In a large bowl, combine spinach, avocado, onion, feta and nuts.

Dressing:  In a food processor or blender, add garlic and pulse 4 to 5 times.  Add basil, pulse to combine, then add vinegar and sugar.  With processor running, drizzle in olive oil until emulsified.  Season with pepper.

Pour dressing over salad and toss well.  Serve immediately.

A mixture of spinach and red leaf lettuce adds festive color.
  Consider jicama root as an addition to this salad.