Instructions

Preparation:

Wash & sort through about 1 package baby spinach leaves (or tear regular spinach into smaller pieces). Place in salad bowl.

Dice and saute until crisp: 4-8 slices bacon.  Remove bacon bits to paper towel to drain, but reserve bacon drippings in pan.

Add to bacon drippings: 1/2 cup sliced blanched almonds.  Toast over low heat until slightly browned, then remove to cool.

Slice or Dice:
1-2 hard boiled eggs
1 ripe avocado

Slice thinly:
2-4 fresh mushrooms (washed & dried)
1/4 red onion

Salad Dressing (this makes extra so you can use it for another salad!):

Combine in small jar with tight lid & shake well:
1/4 cup olive/canola oil mix
1/8 cup red wine vinegar
1 T sugar
1 t lemon juice
1 t dijon mustard
salt, pepper to taste

Serve:

Top spinach leaves with chopped egg (or crumbled goat cheese) in the middle.
Arrange bacon bits, avocado, almonds around the edges
Top with sliced mushrooms and red onion.
Grind fresh pepper and salt over the top.
Add dressing (about 1/4 cup) at the table, mix well and enjoy!

This makes a terrific, fresh and light summer salad that is still very satisfying as a brunch/lunch meal.