Bacony Spinach Salad with Dijon-Balsamic Vinaigrette

I happen to think that one of the great, simple joys in life is a hot homemade lunch. There is something so calming about taking a few extra minutes to prepare a special midday meal.  When food is enjoyed properly – at a table, in real dishes rather than in front of a laptop or while driving from one appointment to the next – I feel fuller and more satisfied for longer.

I made this salad the other day for lunch, and it was so tasty and delightful that I thought I would share it here.  From start to finish it took only 15 minutes, less time than it would take to drive to a drive-through!

Bacony Spinach, Cauliflower and Avocado Salad with Dijon-Balsamic Vinaigrette

A few handfuls of baby spinach leaves

3 strips bacon

A cup of cauliflower

1 avocado, diced

olive oil

balsamic vinegar

dijon mustard

salt, pepper

In a medium skillet, cook bacon until it is crispy.  Remove and set aside to cool.  Do not drain bacon grease.  Keep the pan over medium heat and drop cauliflower into hot grease. Cook for 5-7 minutes, or until the cauliflower is cooked to your liking.  Remove from pan, sprinkle with a dash of salt, and let cool slightly.  Crumble bacon.

Make the dressing – combine 2 parts olive oil, 1-2 parts vinegar and a spoonful of dijon.  Add some salt and pepper.  Whisk until emulsified.

In a large bowl, combine spinach, crumbled bacon, cauliflower and avocado.  Toss with dressing.  Enjoy!

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