Spinach Salad

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.

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