Tuesday, February 21, 2012

Spinach Salad w/Feta, Avocado +Bacon w/Lemon-Mustard Vinaigrette

Salad Ingredients:
two cups chopped spinach
corn off of 2 cobs
1 roma tomato, diced
1 avocado, sliced
¼ cup crumbled feta
2 slices uncooked bacon

Toss first four ingredients in medium size salad bowl. Cut up bacon. Heat small frying pan, add bacon and cook 2-3 minutes, until bacon crisps. Remove pan from heat and transfer bacon to a paper towel-lined plate to remove excess grease. Top salad with feta and bacon. Drizzle with lemon-mustard vinaigrette (see below) and serve.

Lemon-Mustard Vinaigrette
2 tablespoon lemon juice
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 1/2 teaspoons fresh lemon zest
1/4 teaspoon salt
1 small garlic clove, crushed and finely chopped
1/3 cup olive oil, half light and half extra virgin
cracked black pepper to taste

Put all ingredients in a glass jar, seal with a lid, and shake until ingredients are thoroughly mixed. Refrigerate leftovers.

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