Spinach Avocado Salad with Bacon Vinaigrette and Egg {recipe}

Spinach Avocado Salad with Bacon Vinaigrette and Egg

This post is sponsored by DOLE Salads, whose Baby Spinach Blend is perfect for this recipe.

We’re having a bacon moment…

And while “bacon” might be stale news to a lot of people, we’re having a refreshed moment with it. See, we overdosed a bit on the stuff when we were little, and had to take a long break from it. It was only after we tried our own homemade Bacon Jam for the first time a few weeks ago that our interest was renewed.
Baocn Vinaigrette
We’re not saying we put bacon in, on and around everything now. In fact, we still don’t eat that much bacon, but do like it in small doses, particularly in the form of a Warm Bacon Vinaigrette. A somewhat simple bowl of baby spinach and avocado becomes almost indulgent with a generous drizzle of the stuff, along with a glittering, golden yolked egg. We almost feel guilty, then tell ourselves that with bacon and eggs, this salad can be breakfast, and is probably better than a plate stacked sky high with nothing but carb-y pancakes drowning in melted butter and sugar.
Spinach Avocado Salad with Bacon Vinaigrette and Egg

Spinach Avocado Salad with Bacon Vinaigrette and Fried Egg

makes 4 salads

Ingredients

4 very large handfuls of baby spinach, washed and completely dried
1 large or 2 medium/small avocados, peeled and sliced
Bacon Vinaigrette (see below)
4 eggs, cooked sunny side up
salt and pepper to taste

Directions

In each salad bowl or plate, place a large handful of spinach. Divide and arrange avocado slices on one side, then fried egg. Drizzle generously with Bacon Vinaigrette and hit with fresh cracked black pepper.

Bacon Vinaigrette

makes about 1 cup

Bacon Vinaigrette Ingredients

6-8 slices of bacon, chopped
1 tablespoon cooking oil (I used grapeseed)
1 clove garlic finely minced
1 shallot, finely minced
¼ cup apple cider vinegar
½ cup extra virgin olive oil
salt and pepper to taste (about ½ teaspoon each)

Bacon Vinaigrette Directions

Heat cooking oil in a pan over medium heat. Add the chopped bacon and cook until cooked through but still soft, about 5-7 minutes. Add garlic and shallots and cook until garlic is fragrant (but doesn’t have to be cooked all the way through), about 2 minutes. Remove the pan from heat and drain off as much of the bacon grease as you can.

Pour the cooked bacon, garlic and shallots in a bowl. Whisk in vinegar and olive oil. Season to taste with salt and pepper.

this post sponsored by DOLE salads

by Sarah J. Gim on May 8, 2012 · 7 comments

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