Anne's Avocado and Spinach Salad with Sicilian Lemon Vinaigrette

Cooking Time: 15 Min    Servings: 4

Products needed:

  • fresh medium Extra Virgin Olive Oil

  • Champagne Wine Vinegar

  • Sicilian Lemon Balsamic Vinegar


For the salad:

  • 1/2 lb slice bacon, finely chopped

  • 10 oz fresh spinach, stemmed and torn into smaller pieces

  • 1 cup seasoned croutons

  • 1/4 lb Swiss cheese slices, cut into 1/4 inch wide strips

  • 4 hard-cooked eggs, quartered

  • 2 avocados, sliced

  • 1/2 red onion, thinly sliced

For the dressing:

  • 1/2 cup Olive Scene medium Extra Virgin Olive Oil

  • 1 tablespoons Olive Scene Champagne Wine Vinegar

  • 2 tablespoons Olive Scene Sicilian Lemon Balsamic Vinegar

  • 1/4 teaspoon Dijon mustard

  • salt and pepper to taste


  1. Sauté bacon slices in heavy large skillet over medium-high heat until crisp.

  2. Use a slotted spoon to transfer bacon to a paper towel.

  3. Drain and cool.

  4. Combine spinach, croutons, cheese, eggs, avocado and onion in a large salad bowl.

  5. Toss gently.

  6. Combine all vinaigrette ingredients in a jar with a tight-fitting lid.

  7. Shake well and refrigerate until ready to use.

  8. Shake again before serving.

  9. Toss with salad or leave on the side for each person to add their own.