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Small Avocado Salads With Warm Bacon Parsley Vinaigrette

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“Small avocado salads with just enough spring greens to catch the vinaigrette! Adapted from Sunset posted 10/27/2011, updated 01/12/2012, and featured on the Kitchen Daily, huffingtonpost.com 7/7/2012 --”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Fry bacon in a large skillet; drain on paper towels ~ reserve 2 tablespoons bacon fat.
  2. Heat reserved bacon fat over medium heat. Add garlic, 1⁄4 cup water (carefully, because it will sputter a little), the lemon juice, sugar, salt, and pepper, and simmer 1 minute, stirring constantly.
  3. Stir in parsley and crumble in bacon. Cool slightly.
  4. Prepare individual salad plates with about 1/2 cup spring greens on each plate; top with avocado wedges.
  5. Immediately spoon a small amount of vinaigrette over avocado wedges on each plate ~ top each plate with 1 tablespoon Gorgonzola, and serve.

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