Spinach Salad with Avocado-Ranch Dressing

 Here is the recipe everyone has been raving about from our meeting this morning!! Thank you Amber for making this yummy salad!! She found the recipe from eatingwell.com and said her trick with the dressing was instead of blending the dressing in a blender, she used an emulsifier to make the dressing a little thicker/creamier.

 INGREDIENTS

1 ripe avocado, halved and pitted, divided

1/2 cup buttermilk

2 tablespoons chopped fresh dill or 2 teaspoons dried

1 tablespoon white vinegar

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1 5- to 6-ounce package baby spinach (about 8 cups)

1 medium red bell pepper, sliced

1 15-ounce can chickpeas, rinsed

PREPERATION

Scoop 1 avocado half into a blender; add buttermilk, dill, vinegar, garlic powder, salt and pepper. Puree until smooth.Cut the remaining avocado half into 1/2-inch chunks. Combine spinach, bell pepper and chickpeas in a large bowl. Add the dressing; toss to coat. Divide among 4salad plates and top with the chopped avocado.