Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
438
Calories
8g
Protein
39g
Fat
20g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Bacon | 1 slice cooked (8g) | 43 |
| Tomato | 1 medium (123g) | 22 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 large ripe Avocados
- 2 large ripe Tomatoes
- 1 package ready-to-use baby spinach (approximately 6 oz.)
- 12 oz cooked bacon strips
- ¼ Cup olive oil
- 2 Tbsp Balsamic vinegar
- 1 clove garlic, minced
- =
Directions
1
Vinaigrette:
2
Pulverize 5 strips of bacon in food processor or chop extra fine;
3
Mix well, preferably shaken, olive oil, balsamic vinegar, garlic and pulverized bacon;
4
Set aside.
5
Remove stems from spinach and place in large salad bowl,
6
Dice Avocados and tomatoes, about 1/2 inch dice, add to spinach,
7
Break remaining bacon into small pieces and add to spinach,
8
Give balsamic dressing another good mixing and add to spinach,
9
Toss well and enjoy!
Recipe sourced from
fandom