I had a fantastic weekend of eating. Doughnuts, tater tots with fried eggs, sausage & cheese, a mushroom burger with fries, bourbon, pumpkin ice cream sandwiches…THE WORKS. While I’d like to think I’m gonna spend the next week living off of greens, smoothies & green juices, I know myself all too well.
I know that I my tastebuds still want something hearty after eating excessively. I know that a shock to the system with a little green injection is what I need, but if I don’t add something with a little ooooomph, I’m liable to turn EAT WEEKEND into EAT WEEK. I just know this.
This salad straddles the line between healthy & indulgent. There’s spinach, tomato & avocado–all healthy things. But, there’s also bacon and the combination of the bacon and slivered almonds= CRUNCH TOWN. How could I forget to mention the dressing? It’s super savory with the soy sauce and the creamy avocado base! It’s everything I want in a salad when I’m trying to be good yet I still wanna be bad.
This is the story of my life.
And we’re off! Gather your ingredients.
We’re gonna make the dressing first. Welcome to dressing town! Bring your mason jar.
Chop up an avocado. Mix it with the soy sauce (there’s also balsamic in that mix!). I forgot to label it.
Now we dress!
And we love.
But in my house…it was just two. We like our salads. Especially when bacon’s involved.
Spinach Bacon Salad with Avocado Vinaigrette
recipe from Bountiful: Recipes Inspired by Our Garden
- Spinach Bacon Salad with Avocado Vinaigrette
- 1/4 cup olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon soy sauce
- 1/2 teaspoon brown sugar
- 1 medium avocado, peeled, pitted & diced
- for the salad
- 1 bunch fresh spinach, roughly chopped
- 6 strips bacon, cooked & crumbled
- 1/4 cup almonds, sliced & toasted
- 1 medium avocado, peeled, pitted & cubed
- 1 medium tomato, chopped
- Make the vinaigrette: