Bacon, Egg and Spinach Salad

~from Savoring Time in the Kitchen

Serves 2 as a main course salad

Salad Ingredients:

4 large eggs, boiled, peeled, chilled and quartered

6 slices thick bacon (preferably sulfite-free) cooked, drained and torn into large pieces

12 oz baby spinach

8 oz sliced button mushrooms

1 large organic carrot, cut into thin ribbons with a potato peeler

1/2 cup crumbed gorgonzola cheese

1 large avocado, diced

2 oz sliced almonds, toasted

Dressing Ingredients:

1/3 cup sugar

pinch of salt

2 green onions with some of the green part, cut into small pieces

1/4 cup cider vinegar

1/4 cup ketchup

1-1/2 teaspoons Worcestershire sauce

1/2 cup vegetable oil such as Canola

In food processor or blender combine all ingredients. Process until smooth.

Place salad ingredients in a large salad bowl, add some of the dressing and toss.  Add additional dressing as needed. Add salt and freshly ground pepper to taste.