Spinach Salad with Sweet Vinaigrette


·         3 eggs

·         1 tablespoon canola oil

·         1 onion, minced

·         3/4 pound chopped uncooked bacon

·         2 tablespoons red wine vinegar

·         1 tablespoon Dijon mustard

·         1 tablespoon dark brown sugar

·         1/2 teaspoon coarsely ground black pepper, plus more for seasoning

·         1 tablespoon salt, plus more for seasoning

·         1 pound fresh baby spinach, washed, spun dry and chilled

·         1 avocado, halved, pitted and flesh diced

·         1/2 lemon, juiced


In a small saucepan, add the eggs and a few pinches of salt. Cover the eggs with cold water and bring to a boil over medium heat. Remove the pan from the heat and cover with a lid for 10 minutes. Remove from water and cool in a bowl of iced water. Peel and set aside.

In a large sauté pan over medium heat, add the oil. Add the onions and bacon and sauté until the bacon is crisp. Stir in the vinegar, mustard, sugar, black pepper and salt and cook for 1 minute. Set aside and keep warm.

In a large serving bowl add the spinach, avocado and the lemon juice to keep avocado from turning brown. Season with salt and pepper, to taste. Cut the eggs into quarters and add to the bowl. Ladle desired amount of dressing on the salad and serve.

1 comment (Add your own)

1. Norhan wrote:
So funny that you should write this - I've been eantig avocados every day for over a week now - just SO delicious! Also a good thing to eat in the morning is toasted bread (a nice crispy kind) and then cut a tomato in half and then just spread the cut tomato along the piece of bread (kind of like smushing it on the toast but, make sure to not leave the 1/2 of tomato on the toast - you just want the juices to be on the toast) and drizzle olive oil on it afterwards- it's really, really delicious.

Fri, April 27, 2012 @ 3:16 PM

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