Cooking Time: 15 Min Servings: 4
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
Sauté bacon slices in heavy large skillet over medium-high heat until crisp.
Use a slotted spoon to transfer bacon to a paper towel.
Drain and cool.
Combine spinach, croutons, cheese, eggs, avocado and onion in a large salad bowl.
Combine all vinaigrette ingredients in a jar with a tight-fitting lid.
Shake well and refrigerate until ready to use.
Shake again before serving.
Toss with salad or leave on the side for each person to add their own.