Spinach and Garbanzo Bean Salad

Ingredients

• 1 large avocado, halved, seeded, and peeled
• 1/2 cup dairy sour cream
• 1 1/2 teaspoons lemon juice
• 1/4 teaspoon celery salt
• 1/4 teaspoon bottled hot pepper sauce
• 1/8 to 1/3 cup milk
• 4 cups torn fresh spinach
• 1 15-ounce can garbanzo beans, chilled and drained
• 8 cherry tomatoes, halved
• 1/2 small cucumber, thinly sliced
• 1/2 cup cauliflower flowerets
• 1/2 cup sliced fresh mushrooms
• 1/2 small red onion, thinly sliced and separated into rings
• 1/2 cup coarsely chopped walnuts
• 2 hard-cooked eggs, chilled

Instructions

1. For dressing, mash half of the avocado. Stir together mashed avocado, sour cream, lemon juice, celery salt, and hot pepper sauce. Stir in milk till desired consistency. Cover and chill while preparing salad.
2. For salad, combine spinach, garbanzo beans, tomatoes, cucumber, cauliflower, mushrooms, onion, and walnuts. Slice one hard-cooked egg. Slice remaining avocado half; brush with additional lemon juice, if desired. Add sliced egg and avocado to salad. Top with dressing; toss to mix. Cut the remaining egg into wedges. Garnish salad with egg wedges.