Recipe courtesy of Aaron McCargo Jr.
Total:
35 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

In a small saucepan, add the eggs and a few pinches of salt. Cover the eggs with cold water and bring to a boil over medium heat. Remove the pan from the heat and cover with a lid for 10 minutes. Remove from water and cool in a bowl of iced water. Peel and set aside.

In a large saute pan over medium heat, add the oil. Add the onions and bacon and saute until the bacon is crisp. Stir in the vinegar, mustard, sugar, black pepper and salt and cook for 1 minute. Set aside and keep warm.

In a large serving bowl add the spinach, avocado and the lemon juice to keep avocado from turning brown. Season with salt and pepper, to taste. Cut the eggs into quarters and add to the bowl. Ladle desired amount of dressing on the salad and serve.

IDEAS YOU'LL LOVE

Roasted Shrimp Salad

Recipe courtesy of Ina Garten

Asparagus and Spinach Frittata

Recipe courtesy of Katie Lee

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Jicama Black Bean Salad

Recipe courtesy of Guy Fieri

Creamy Cucumber Salad

Recipe courtesy of Ina Garten

Summer Chicken Salad

Recipe courtesy of Ree Drummond

Creamed Spinach

Recipe courtesy of Sunny Anderson

Mesa Grill Potato Salad

Recipe courtesy of Bobby Flay

Tomato and Radish Salad

Recipe courtesy of Jamie Deen

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking