- 2 (10 ounce) bags fresh spinach, rinsed and dried
- 1 (14.25 ounce) can hearts of palm, drained and chopped
- 1 pint cherry tomatoes
- 2 large avocados – peeled, pitted and diced
- 1 (10 ounce) package fresh mushrooms, sliced
- 1/3 cup sliced almonds
- 1/2 cup canola oil
- 1/3 cup white vinegar
- 1/2 cup ketchup
- 2 cloves garlic, chopped
- 1/2 cup sugar
- 1 teaspoon salt
- 1/2 teaspoon dry mustard powder
- 1/2 teaspoon paprika
- In a large serving bowl, toss the spinach with hearts of palm, tomatoes, avocados, mushrooms, and almonds.
- Combine oil, vinegar, ketchup, garlic and sugar in a jar. Season with salt, mustard and paprika. Cover with a tight fitting lid. Shake vigorously until well blended.
- Before serving, pour dressing over salad, and toss to coat evenly.