Spinach Salad with Apples, Bacon, and Avocado
Serves 4 as an entree
1 cup vegetable oil (or substitute olive oil or grapeseed oil)
1/4 cup powdered sugar
1/4 cup apple cider vinegar
1 tablespoon fresh lemon juice
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoon paprika
1/2 teaspoon ground ginger
Salt and pepper, to taste
1/2 pound bacon slices, chopped (or substitute turkey bacon)
2 6-ounce bags of baby spinach leaves
2 medium-sized red apples, halved, cored, and thinly sliced
1 cup very thinly sliced red onion (optional)
1 ripe avocado, seeded, peeled, and sliced
To make dressing:
In a LARGE bowl, whisk oil, powdered sugar, vinegar, lemon juice, dry mustard, paprika and ground ginger to blend well. Season to taste with salt and pepper.
Pour into a glass jar, if desired.
To make salad:
Saute chopped bacon slices in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer chopped bacon to paper towel and drain. Combine baby spinach leaves, apple slices, red onion (if using), avocado and bacon in large bowl. Toss salad with enough dressing to coat. Divide salad among plates and serve.
*This makes a lot of dressing. You can cut the recipe in half or just store it in a jar in the fridge and use it for other salads.
Based on a recipe from Epicurious.com
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