BACON, SPINACH AND TOMATO SALAD
MAKES 4 TO 6 SERVINGS
Some of the best inspired recipes come from other dishes. In this dish the idea was spun from a bacon, lettuce and tomato sandwich. If it works for a sandwich, why not make a few variations and create a layered salad? The results produced a healthy alternative with a lovely light dressing.

Salad:
6 oz. (175 g) thick sliced bacon
6 c. (1.5 L) fresh baby spinach leaves 
2 tomatoes, red or yellow or one of each, chopped
1 firm, ripe avocado
Freshly squeezed juice from 1 lemon
10 oz. (284 mL) can Money’s Mushrooms, Whole, drained
2 whole green onions, chopped
½ c. (125 mL) shaved Parmesan

Dressing:
¼ c. (50 mL) extra virgin olive oil
1 Tbsp. (15 mL) freshly squeezed lemon juice
2 tsp. (10 mL) grainy Dijon mustard
Generous pinch of granulated sugar
Salt and freshly ground black pepper to taste

Chop thick slices of bacon crosswise into ¼ inch (.5 cm) pieces. Cook in a large frying pan until crisp. Remove with a slotted spoon to paper toweling to drain and slightly cool. Wash and spin dry spinach. Place half in the bottom of a large, straight-sided salad bowl. Cover with a layer of chopped tomatoes and then the remaining spinach leaves. Cut avocado in half and remove the stone and skin. Coarsely chop and toss with a little lemon juice. Sprinkle avocado over spinach.  Top with cooked bacon, mushrooms, green onions, and shaved Parmesan. Combine dressing ingredients in a small bowl and whisk together to blend. Pour over salad and serve.