Spinach, Bacon, and Avocado Salad |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I commandeered this recipe from a colleague after tasting it at a work party. The spinach/bacon/avocado combination is absolutely divine and can be vaguely healthy if turkey bacon is used! Ingredients:
12 ounces baby spinach, rinsed and spun dry |
10 slices bacon, grilled until crisp and chopped |
3 avocados, peeled, halved, stoned, and chopped |
1 pint cherry tomatoes, halved (optional) |
3 ounces pine nuts, toasted (optional) |
3 eggs, hard-boiled and sliced (optional) |
6 tablespoons olive oil |
2 teaspoons kosher salt |
1 teaspoon black pepper |
1/2 teaspoon dry mustard |
2 garlic cloves, crushed |
2 tablespoons white wine vinegar |
1 tablespoon lemon juice, freshly squeezed (it really makes a difference!) |
Directions:
1. Prep spinach, bacon, avocado, and tomato/pine nuts/egg, if using. Place in a bowl, tossing together with two large spoons. Set aside.
2. Add remaining ingredients to a small bowl and beat together with a fork until thoroughly blended.
3. Alternatively, place ingredients in capped jar and shake vigorously until well-blended.
4. Pour dressing over salad and toss well to combine. Serve immediately after taking some for yourself, because this will go quick!
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