We rarely serve salads in bowls. Instead, we serve up our salads on large family style platters, where everyone helps themselves, and encourages the communal style dining experience.
Spinach and Avocado Salad with a Basil Vinaigrette
1/2 cup olive oil
1/4 cup red wine vinegar
1 tablespoon dried basil
2 garlic cloves, chopped
2 teaspoons sugar
1/4 cup chopped fresh basil
2-6 ounce packages baby spinach leaves
1 red onion, peeled and halved, then thinly sliced
1-cup walnuts, toasted, coarsely chopped
3 avocados, peeled, pitted and sliced
Whisk oil, vinegar, dried basil, garlic and sugar in a small bowl until sugar dissolves. Whisk in fresh basil, season dressing with salt and pepper.
Mix spinach, red onion and walnuts in a large bowl. Add avocados and dressing. Toss gently to coat. Transfer to a large serving platter.