SPINACH & FETA SALAD  (serves 4 with extra dressing)


4 cups spinach leaves
2 avocados (seed removed then quartered)
¼ cup crumbled feta
½ cup pine nuts (baked until a light golden brown)
¼ cup cranberries

For the dressing  (store the excess in a jar)
⅓ cup balsamic vinegar
1 cup olive oil
1 tablespoon Gula Melts Coconut Nectar
1 tablespoon Dijon mustard
½ teaspoon sea salt
½ teaspoon black pepper

METHOD   Toss in spinach, avocado, feta, pine nuts and cranberries into a salad bowl. In a jar shake vigorously all the dressing ingredients until combined.  Drizzle over the salad and toss lightly before serving.