Ingredients
Salad
- 4 cups baby spinach
- 1/2 cup cherry or grape tomatoes, halved
- 4 slices cooked bacon
- 2 hard-boiled eggs, quartered or sliced
- 1/2 medium avocado, sliced or diced
- 1/4 cup slivered almonds
Dressing
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- Pinch kosher salt
- 8-10 cranks freshly-ground black pepper
Instructions
- Make the dressing: Combine olive oil, red wine vinegar, honey, Dijon mustard, kosher salt, and freshly-ground black pepper in a small jar or liquid measuring cup. Shake or whisk vigorously until the ingredients are well combined and the dressing is emulsified.
- Prepare the salad base: In a large bowl, combine the baby spinach and halved cherry or grape tomatoes. Drizzle a portion of the prepared dressing over them and toss gently to coat the greens evenly.
- Assemble the salad: Transfer the dressed spinach and tomato mixture to serving plates or bowls. Top each serving with cooked bacon slices, hard-boiled egg quarters or slices, diced or sliced avocado, and a sprinkle of slivered almonds for added crunch.
- Serve and enjoy: Add additional dressing over the salad as desired. Serve immediately to enjoy the fresh flavors and crisp textures at their best.
Notes
- Use fresh, crisp baby spinach for best texture and flavor.
- Pre-cooked bacon can be substituted with store-bought crispy bacon bits for convenience.
- Adjust the amount of honey in the dressing to suit your preferred level of sweetness.
- For extra protein, you may add grilled chicken or tofu.
- Make the dressing ahead of time and store in the refrigerator for up to 3 days.
- To avoid browning, add avocado just before serving.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Salt
