6 Servings 23 min Cook
1 Tbsp Olive Oil
3 1/2 Oz Shallots
1 Cloves, minced Garlic
1 Cup Apple Juice
1/4 Cup Vinegar
1 Tbsp Dijon Mustard
3/4 Cup Olive Oil
1/2 Tsp Salt
1/4 Tsp Pepper
7 1 Oz Whole Wheat Pasta
7 1 Oz Green Beans
1 Cup Water
2 1/4 Cup Cranberries
3/4 Cup (not packed) Raisins
1/2 Cup, whole Almonds
4 Cup Spinach
3 Fruit, without skin and seed Avocados
In a small saucepan, heat the 1 tablespoon of olive oil over medium heat.
Add the shallot and cook for 5-6 minutes or until tender.
Add the garlic and cook for another minute.
Add the apple juice and apple cider vinegar and cook for another 5 minutes on high, or until the liquid is slightly reduced.
Remove from heat and whisk in the dijon mustard, extra virgin olive oil, salt and pepper.
Whisk until smooth and all of the ingredients are combined.
Cover and refrigerate until you are ready to use.
Bring a large pot of water to boil over high heat.
Salt the water and add the pasta.
Cook until al dente, about 7-8 minutes.
Remove from the stove.
Drain the pasta and rinse with cold water.
Set aside to cool completely.
Meanwhile, prepare your green beans.
Combine the green beans and about 1 cup of water in a medium-sized saucepan.
Heat the beans over medium until they are hot.
Remove the beans with a slotted spoon and transfer immediately to an ice bath (a bowl of water filled partially with ice).
Let sit for 2-3 minutes then remove the beans, again with a slotted spoon, from the ice bath and transfer to a paper towel lined plate to get rid of any excess liquid.
Set aside until you are ready to use.
Combine the pasta, beans, cranberries, raisins, almonds, and spinach in a large bowl.
Toss the ingredients to combine then portion out 6 servings of the salad.
Top each salad with sliced avocado and serve the dressing on the side or lightly drizzle over top.