6 Servings 3 min Cook
1/2 Cup Water
1/3 Cup Rice Wine Vinegar
1/4 Cup Balsamic Vinegar
1/2 Cup, whole Almonds
1/4 Cup (not packed) Raisins
4 Cloves, minced Garlic
1 Tsp, ground Oregano
1/2 Tsp, ground Basil
1/2 Tsp Onion Powder
1 Tbsp Poppy Seed
6 Cup Spinach
6 Serving Mixed Baby Greens
1 Cup Parsley
1/2 Cup, sliced Almonds
1/2 Cup Currants, Zante
3 Fruit Avocados
Combine water, vinegars, almonds, raisins, garlic, oregano, basil, and onion powder in a food processor and pulse until smooth.
Stir in the poppy seeds and set aside.
Toss together leafy greens.
Lightly toast sliced almonds in a dry sauté pan over medium-high heat, 2-3 minutes.
Sprinkle almonds over lettuces along with currants.
Slice avocado and arrange atop greens.
Pour dressing over salad.
and enjoy!
