Spinach Salad With Apples, Avocado, and Bacon.

Name: Spinach Salad With Apples, Avocado, and Bacon.
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6-8 serving(s)
Ingredients: 1 cup vegetable oil; 1/4 cup powdered sugar; 1/4 cup apple cider vinegar; 1 tablespoon fresh lemon juice; 1 1/2 teaspoons dry mustard; 1 1/2 teaspoons paprika; 1/2 teaspoon ground ginger; 1/2 lb bacon, slices chopped (you can substitute turkey bacon); 2 (6 ounce) bags baby spinach leaves; 2 medium red apples, halved, cored, thinly sliced (such as Red Delicious or Gala); 1 cup very thinly sliced red onion; 1 ripe avocado, halved, pitted, peeled, cubed

Submitted by Mrs. Grosh

"Bon Appetit, December 2000 Jeff Edmunds, Yankton, SD"

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Ready In:: 30mins
Ingredients:: 12
Serves:: 6-8

ingredients

1 cup vegetable oil
¹⁄₄ cup powdered sugar
¹⁄₄ cup apple cider vinegar
1 tablespoon fresh lemon juice
1 ¹⁄₂ teaspoons dry mustard
1 ¹⁄₂ teaspoons paprika
¹⁄₂ teaspoon ground ginger
¹⁄₂ lb bacon, slices chopped (you can substitute turkey bacon)
2 (6 ounce) bags baby spinach leaves
2 medium red apples, halved, cored, thinly sliced (such as Red Delicious or Gala)
1 cup very thinly sliced red onion
1 ripe avocado, halved, pitted, peeled, cubed

directions

Whisk oil, powdered sugar, vinegar, lemon juice, dry mustard, paprika and ground ginger in small bowl to blend. Season to taste with salt and pepper.
Saute chopped bacon slices in heavy large skilled over medium-high heat until brown and crisp. Using slotted spoon, transfer chopped bacon to paer towel and drain. Combine baby spinach leaves, apple slices, red onion, avocado and bacon in large bowl. Toss salad with enough dressing to coat. Divide salad among plates and serve.

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RECIPE SUBMITTED BY

Mrs. Grosh

I grew up in Connecticut with a mom who loved to cook. Soul food fixed with love is my very favorite, but I also love trying new things. I'm now living in the San Francisco Bay Area. The food here is divine and the opportunities for learning abound. I recently took a Thai cooking class and have added some recipes from the instructer's authentic cookbook. Helpful hint: fish sauce = salt, cook to taste. I'd never even eaten Indian food until I moved to the Bay area. At first all the spices scared me; now I've got a whole rack full, from HOT curry and cardamom seeds to cloves and anise. In May 2007, I married my DH in the Sonoma wine country. We spent our honeymoon in the Mediterranean. Provence, Sicily, and Santorini, among others. Now I'm trying to recapture the flavor of the area. I hope to have time soon to add all my favorite recipes. Thank you all for sharing yours.

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