Pomegranate, Orange, and Spinach Salad Recipe | Veggie Fest

Ingredients

• 1 large avocado, cubed
• ½ pound fresh mushrooms, thinly sliced
• 4 slices red onion, separated into rings
• 5 cups torn spinach leaves, well rinsed (1 large bunch)
• 8 slices fresh peeled orange, quartered
• ½ cup thinly sliced strips of provolone cheese
• ½ cup whole pomegranate seeds
• 1 cup Italian Dressing
• 1 tablespoon butter
• ¼ teaspoon salt
• ½ cup walnut pieces
• ¾ cup olive oil (or half olive oil and half mild-flavored vegetable oil)
• ¼ cup vinegar
• 1 tablespoon minced fresh onion
• 1 garlic clove, crushed
• 1 teaspoon crumbled dry basil (scant)
• 1 teaspoon crumbled dry oregano (scant)
• 1 teaspoon honey (optional)
• ½ teaspoon salt
• ⅛ teaspoon freshly ground black pepper
• For a vegan alternative, use a vegan cheese in place of the provolone.