98. SPINACH SALAD with APPLES, AVOCADO, and BACON

Serves 4


1/2 cup vegetable oil
1/8 cup powdered sugar
1/8 cup apple cider vinegar
1 teaspoon fresh lemon juice
1 1/2 teaspoons dry mustard
1 1/2 teaspoons paprika
1/2 teaspoon ground ginger

6 bacon slices, chopped
1 bag baby spinach leaves
1 medium-size red apples, halved, cored, thinly sliced
1 ripe avocado, halved, pitted, peeled, cubed

For dressing, whisk oil, sugar, vinegar, lemon juice, dry mustard, paprika and ground ginger in small bowl to blend. Season to taste with salt and pepper.

Sauté chopped bacon slices in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer chopped bacon to paper towel and drain. Combine baby spinach leaves, apple slices, avocado and bacon in large bowl. Toss salad with enough dressing to coat. Divide salad among plates and serve.


courtesy of: Megan Woo, Ripe: a recipe website, http://iheartbacon.com/recipes/