The unusual combination of crisp raw spinach and cooked bacon is particularly delicious. Serve it either as an accompaniment to cold meats, or on its own as a first course to a main meal.
8 oz. spinach, trimmed, washed and coarsely chopped
8 lean bacon slices, rinds removed, grilled until crisp and coarsely chopped
2 large avocados, peeled, halved, stoned and chopped
6 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
2 teaspoon dry mustard
1 garlic clove, crushed
2 tablespoons white wine vinegar
1 tablespoon lemon juice
Place all ofthe salad ingredients in a large serving bowl and toss them together with two large spoons. Set aside.
Place all the dressing ingredients in a small mixing bowl and beat them together with a fork or a small wooden spoon until they are thoroughly blended.
Alternatively, place all the ingredients in a screw-top jar, screw on the lid and shake vigorously for 1 minute, or until the dressing is well blended.
Pour the dressing over the salad ingredients and toss well with the spoons until they are coated with the dressing. Serve immediately.