Ingredients

8 cups (2 L) loosely packed baby spinach greens (about 12 oz/375 g) 1 cup (250 mL) fluffy fresh white bread crumbs (Bread crumbs tip follows) 1 tbsp (15 mL) bottled grated horseradish, squeezed dry 1 tbsp (15 mL) each olive oil and butter 1 container cherry or grape tomatoes 1 ripe avocado, sliced 2 tbsp (25 mL) chopped fresh mixed herbs (such as thyme, marjoram, oregano and chives) Freshly ground black pepper Vinaigrette: 3 tbsp (45 mL) olive oil 2 tbsp (25 mL) wine vinegar 2 tbsp (25 mL) water 1/4 tsp (1 mL) salt 1 garlic clove Freshly ground black pepper

Description

Young Spinach Greens Seem Too Delicious To Cook, So Consider Serving Them Straight From The Garden Paired With Tasty Vegetables And Herbs. The Light Vinaigrette Pops A Zing Into The Mix; The Horseradish-spiked Bread Crumbs Tingle The Taste Buds. (We Bet Y

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