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Summer Spinach Salad

Time 25 minutes
Yields Serves 6
Summer Spinach Salad
1

Place the eggs in a small saucepan with just enough water to cover. Bring to a slow boil over medium heat. Reduce the heat to medium-low and barely simmer, uncovered, for 10 minutes. Drain the eggs, run under cold water and peel. Coarsely chop the eggs and set aside.

2

While the eggs cook, heat a skillet over medium-high heat. Add the bacon and cook, stirring once in a while, until the bacon is crisp, about 4 minutes. Drain on paper towels. Set aside.

3

Whisk together the mustard, vinegar, olive oil, shallots and salt and pepper to taste. Set aside.

4

In a large bowl, toss together the feta, tomatoes, mushrooms, spinach, avocado, bacon and eggs. Toss again with dressing. Top with the almonds.

To toast the almonds, heat a small skillet over medium-high heat. Add the almonds and cook, shaking the skillet frequently, until lightly browned, about 2 minutes.

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