Vibrant colors combined with a delicious taste make this salad an exquisite choice any time of the day!
Ingredients:
- 5 slices of bacon
- 5 ounces of baby spinach leaves, washed
- 1 cup Chilean grapes, halved lengthwise
- ¼ medium red onion, finely chopped
- 1 avocado, cubed
- 2/3 cup roasted pecans
- 1 teaspoon Dijon mustard
- 3 tablespoons balsamic vinegar
- ¼ cup extra virgin olive oil
- Salt flakes and freshly ground black pepper
Instructions:
- Place the bacon slices on a baking sheet in a single layer.
- Place the tray in the cold oven and then turn the oven on at 350 °F. Bake the bacon until crisp; cooking time will depend on the thickness of the bacon, approximately 20 to 25 minutes.
- Once the bacon is to your liking, transfer it to a plate lined with paper towels to remove excess fat.
- Meanwhile, prepare the rest of the ingredients: place the spinach, grapes, red onion, avocado and pecans in a salad bowl.
- Add the chopped bacon to the salad.
- In a small bowl, whisk together the Dijon mustard, balsamic vinegar, olive oil, a generous pinch of salt and plenty of black pepper. Adjust the seasoning to taste.
- Pour the dressing over the salad and serve immediately.
