Spinach Salad with Honey Mustard Vinaigrette
- 1 tsp honey
- 1/2 tsp Dijon mustard
- Juice of half a lemon (2 tsp)
- 2 Tbsp extra virgin olive oil
- Large pinch each of kosher salt and fresh black pepper
- 4 cups baby spinach leaves
- 1 large avocado, peeled and diced
- 2 hard boiled eggs, peeled and roughly chopped
- 6 cherry tomatoes, sliced in half
- 2 strips of bacon, cooked and drained (optional)
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Avocado, large (1)
- Baby spinach, leaves (4 cups)
- Cherry tomatoes (6)
- Lemon (2 tsp), Juice of (1/2)
- Meat
- Bacon (2 strips)
- Condiments
- Dijon mustard (1/2 tsp)
- Cooking & Baking
- Each of kosher salt and fresh black pepper (1 Large pinch)
- Honey (1 tsp)
- Olive oil, extra virgin (2 Tbsp)
- Refrigerated
- Eggs, hard (2)
Preparation
Read recipe preparation on theperfectpantry.com
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Published February 5, 2013 (2 weeks ago).
36 people saved this recipe.
