Spinach Salad With Sweet Vinaigrette
Serves: 2
Kendrick Gleason
1 January 1970
Based on User reviews:
46
Spice
56
Sweetness
49
Sourness
39
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
3
Eggs1 tbsp
Canola Oil1360 g
Bacon (chopped uncooked)2 tbsps
Red Wine Vinegar1 tbsp
Dijon Mustard1 tbsp
Dark Brown SugarDirections:
1
In a small saucepan, add the eggs and a few pinches of salt
2
Cover the eggs with cold water and bring to a boil over medium heat
3
Remove the pan from the heat and cover with a lid for 10 minutes
4
Remove from water and cool in a bowl of iced water
5
Peel and set aside
6
In a large saute pan over medium heat, add the oil
7
Add the onions and bacon and saute until the bacon is crisp
8
Stir in the vinegar, mustard, sugar, black pepper and salt and cook for 1 minute
9
Set aside and keep warm
10
In a large serving bowl add the spinach, avocado and the lemon juice to keep avocado from turning brown
11
Season with salt and pepper, to taste
12
Cut the eggs into quarters and add to the bowl
13
Ladle desired amount of dressing on the salad and serve