2892. BACON, AVOCADO and STRAWBERRY SALAD with GREEK YOGURT POPPY SEED DRESSING

yields 4-6 servings 

3 cups baby spinach

3 cups torn romaine lettuce or other crisp greens

10 slices bacon, crisp cooked and crumbled

2 cups ripe strawberries, washed and quartered

2 ripe avocados, sliced

1/4 cup sliced almonds

For the Greek Yogurt Poppyseed Dressing:

1/4 cup Greek yogurt

1/4 cup mayonnaise

2 tablespoons white vinegar

1 tablespoon sugar

1 teaspoon poppy seeds

salt and pepper to taste

To a salad bowl, add the spinach and lettuce and toss to combine. Top with quartered strawberries, sliced avocado, almonds, and crumbled bacon. 

In a smaller bowl, whisk together the yogurt, mayo, vinegar, sugar, poppy seeds, salt and pepper until smooth. Drizzle over salad and serve promptly (or if not serving promptly, leave dressing on the side so as to not wilt the lettuce).

bacon recipe courtesy of: Alaska from Scratch, March 11, 2013