Anne's Avocado and Spinach Salad with Sicilian Lemon Vinaigrette
Cooking Time: 15 Min Servings: 4
Products needed:
Ingredients:
For the salad:
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1/2 lb slice bacon, finely chopped
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10 oz fresh spinach, stemmed and torn into smaller pieces
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1 cup seasoned croutons
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1/4 lb Swiss cheese slices, cut into 1/4 inch wide strips
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4 hard-cooked eggs, quartered
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2 avocados, sliced
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1/2 red onion, thinly sliced
For the dressing:
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1 tablespoons The Olive Scene Champagne Wine Vinegar
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2 tablespoons The Olive Scene Sicilian Lemon Balsamic Vinegar
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1/4 teaspoon Dijon mustard
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salt and pepper to taste
Directions:
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Sauté bacon slices in heavy large skillet over medium-high heat until crisp.
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Use a slotted spoon to transfer bacon to a paper towel.
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Drain and cool.
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Combine spinach, croutons, cheese, eggs, avocado and onion in a large salad bowl.
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Toss gently.
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Combine all vinaigrette ingredients in a jar with a tight-fitting lid.
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Shake well and refrigerate until ready to use.
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Shake again before serving.
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Toss with salad or leave on the side for each person to add their own.