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Summer Spinach Salad

Summer Spinach Salad
Los Angeles Times

A refreshing salad is hard to beat on a summer's night. But sometimes it seems as if a salad can be, well, a little light. So I like to make a spinach salad with crisp bacon pieces. Bacon adds some ... Read more

Total time: 25 minutes | Serves 6
  • 2 eggs
  • 1/4 pound bacon, chopped
  • 2 tablespoons Dijon mustard
  • 1/4 cup Sherry vinegar
  • 6 tablespoons olive oil
  • 2 shallots, minced
  • Salt, pepper
  • 1 (5-ounce) piece feta, crumbled
  • 1/2 pound red and yellow cherry tomatoes, halved
  • 1 (6-ounce) package sliced mushrooms
  • 1 (10-ounce) bag spinach
  • 1 avocado, chopped
  • 1/4 cup toasted almond slices or slivers

Step 1Place the eggs in a small saucepan with just enough water to cover. Bring to a slow boil over medium heat. Reduce the heat to medium-low and barely simmer, uncovered, for 10 minutes. Drain the eggs, run under cold water and peel. Coarsely chop the eggs and set aside.

Step 2While the eggs cook, heat a skillet over medium-high heat. Add the bacon and cook, stirring once in a while, until the bacon is crisp, about 4 minutes. Drain on paper towels. Set aside.

Step 3Whisk together the mustard, vinegar, olive oil, shallots and salt and pepper to taste. Set aside.

Step 4In a large bowl, toss together the feta, tomatoes, mushrooms, spinach, avocado, bacon and eggs. Toss again with dressing. Top with the almonds.

Note: To toast the almonds, heat a small skillet over medium-high heat. Add the almonds and cook, shaking the skillet frequently, until lightly browned, about 2 minutes.


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