Carambola, Avocado & Wilted Spinach Salad

1 Tbsp. / 15 mL Watkins Citrus Cilantro Grapeseed Oil
1 teas. / 5 mL Watkins Cumin
2 Tbsp. / 30 mL Chopped Red Onion
1/3 Cup / 80 mL Rice Vinegar
1-1/2 Tbsp. / 22 mL Brown Sugar
1 teas. / 5 mL Watkins Hot Honey Soy Sauce
1/4 teas. / 1.2 mL Watkins Red Pepper Flakes
1 lb. / 454 g Fresh Spinach, stemmed, washed and dried
2 Carambolas, thinly sliced
1 Avocado, peeled and sliced

In a small heavy skillet, heat oil over medium heat; stir in cumin and cook for 30 seconds. Add onion and cook, stirring, until soft, about 2 minutes. Add vinegar, brown sugar, soy sauce and red pepper flakes, stirring to mix well. In a large bowl, toss spinach with 3 Tbsp. / 45 mL of the warm dressing. Divide the salad among four plates, arrange carambola and avocado slices over the top and drizzle with remaining dressing. Makes 4 servings.

Nutritional Information Per Serving:
Calories 176, Protein 5g, Carbohydrates 18g, Sodium 168mg, Fat 12g, Saturated Fat 1.6g, Cholesterol 0mg, Dietary Fiber 8g

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