Avocado, Bacon, and Sun-Dried Tomato Spinach Salad
Servings 4
Equipment
- Large skillet
Ingredients
Vinaigrette:
- 4 slices of bacon
- 1 large clove of garlic smashed
- ¼ cup sun-dried tomato oil from the jar of sun-dried tomatoes
- Juice from ½ lemon
- 1-2 tbsp apple cider vinegar to taste
- ½-1 tbsp honey to taste
- 1 tsp Dijon mustard
- Pinch of crushed red pepper flakes
- Sea salt and freshly cracked black pepper to taste
Salad:
- 5 cups baby spinach
- 1 avocado peeled and sliced
- 3 tbsp sun-dried tomatoes chopped, to taste
- 3 tbsp feta cheese crumbles
- 3 tbsp toasted pine nuts
- 1 tbsp fresh dill chopped
- Freshly cracked black pepper to taste
Instructions
- Make the vinaigrette by cooking the bacon in a large skillet over medium heat until it is cooked through, crisp, and golden brown. Remove the bacon and place a paper towel to drain. Crumble into small pieces and set aside to use as a salad topping.
- Remove and discard (or use for another recipe) all but 1 tablespoon of the bacon grease from the large skillet and place it back on the stove over medium heat.
- Add the smashed garlic clove, sun-dried tomato oil, lemon juice, apple cider vinegar, honey, dijon, crushed red pepper flakes, sea salt, and freshly cracked black pepper, to taste; whisk until very well-combined. Remove from the stove and discard the smashed garlic clove.
- Serve the salad by placing the baby spinach in a large bowl and drizzling some of the well-whisked warm vinaigrette over the top; toss until evenly coated.
- Place the salad on a serving plate and top with avocado, sun-dried tomatoes, feta cheese crumbles, toasted pine nuts, bacon crumbles, and fresh dill. Season with freshly cracked black pepper, to taste.
- Drizzle the remaining dressing evenly over the salad and serve immediately. Enjoy.