Summer Spinach Salad
Bacon adds some heft to this salad. Try some of the more gourmet types of bacon found at specialty grocers and upscale supermarkets, such as applewood-smoked bacon. They’re more subtle in flavor with a better pork taste.
Chopped hard-boiled egg, crumbled feta and avocado also add some body to this salad. So stay light for dessert--have frozen fruit bars.
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.
From the story: A Salad With Substance
Place 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.
While 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.
Whisk together the mustard, vinegar, olive oil, shallots and salt and pepper to taste. Set aside.
In a large bowl, toss together the feta, tomatoes, mushrooms, spinach, avocado, bacon and eggs. Toss again with dressing. Top with the almonds.
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