Avocado Spinach Salad

Products needed:

  • Sicilian Lemon Balsamic Vinegar
  • Champagne Wine Vinegar



  • ½ lb bacon slices, finely chopped
  • 10 oz fresh spinach, stemmed and torn into pieces
  • 1 cup seasoned croutons
  • ¼ lb Swiss cheese, cut into ¼ inch strips
  • 4 hard-cooked eggs, quartered
  • 2 avocados, peeled, halved, pitted, sliced
  • ½ red onion, thinly sliced

Lemon-Mustard Vinaigrette:

  • ½ cup Olive Scene bold Extra Virgin Olive Oil
  • 1 ½ tablespoons Olive Scene Champagne Wine Vinegar
  • 1 ½ tablespoons Olive Scene Sicilian Lemon Balsamic Vinegar
  • ¼ teaspoon Dijon mustard
  • ¼ teaspoon salt, or to taste
  • Freshly ground pepper to taste


  1. Sauté chopped bacon slices in heavy large skillet over medium-high, heat until brown and crisp.
  2. Using a slotted spoon, transfer chopped bacon to paper towel and drain.
  3. Combine spinach, croutons, cheese, eggs, avocado and onion in a large salad bowl and toss gently.
  4. For the vinaigrette, combine all ingredients in a jar with a tight-fitting lid and shake well.
  5. Refrigerate until ready to use.