Spinach, Bacon, and Avocado Salad
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!
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
white meat free
gluten free
contains red meat
shellfish free
contains eggs
dairy free
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 6 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1/2 teaspoon dry mustard
- 2 garlic cloves crushed
- 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)
- 1 tablespoon lemon juice freshly squeezed (it really makes a difference!)
- Carbohydrate 22.9822381139667 g
- Cholesterol 47.3120264878861 mg
- Fat 73.646721026999 g
- Fiber 13.778280085338 g
- Protein 17.3011227216645 g
- Saturated Fat 15.4599915268999 g
- Serving Size 1 1 -6 serving(s) (427g)
- Sodium 1266.82617456246 mg
- Sugar 9.20395802862868 g
- Trans Fat 7.42256474679697 g
- Calories 788 calories
Prep spinach, bacon, avocado, and tomato/pine nuts/egg, if using. Place in a bowl, tossing together with two large spoons. Set aside. Add remaining ingredients to a small bowl and beat together with a fork until thoroughly blended. Alternatively, place ingredients in capped jar and shake vigorously until well-blended. Pour dressing over salad and toss well to combine. Serve immediately after taking some for yourself, because this will go quick!
