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La Belle Cuisine - More Salad Recipes

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Avocado-Spinach Salad with
Lemon-Mustard Vinaigrette 

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"To make a good salad is to be a brilliant diplomat - the problem is entirely
the same in both cases. To know how much oil to mix in with one's vinegar."
~ Oscar Wilde

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La Belle Cuisine

Jackie’s Avocado-Spinach Salad with
Lemon-Mustard Vinaigrette

Salad:
1/2 pound bacon slices, finely chopped
10 ounces fresh spinach, stemmed and
torn into pieces
1 cup seasoned croutons
1/4 pound Swiss cheese, cut into 1/4-inch strips
4 hard-cooked eggs, quartered
2 avocados, peeled, halved, pitted, sliced
1/2 red onion, thinly sliced

Lemon-Mustard Vinaigrette:
1/2 cup extra-virgin olive oil
1 1/2 tablespoons white wine vinegar
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon salt, or to taste
1/4 teaspoon Dijon mustard
Freshly ground pepper to taste

Sauté chopped bacon slices in heavy large skillet over medium-high
heat until brown and crisp. Using a slotted spoon, transfer chopped
bacon to paper towel and drain.
Combine spinach, croutons, cheese, eggs, avocado and onion in a
large salad bowl and toss gently.
For the vinaigrette, combine all ingredients in a jar with a tight-fitting
lid and shake well. Refrigerate until ready to use.
  Just before serving, shake the dressing thoroughly, pour it over the
salad, add the drained bacon pieces and toss again.  Serves 4 to 6.

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