Spinach Salad with Bacon and Eggs

Ingredients

• 2 large eggs
• 6 slices thick-cut bacon (3/4 lb.)
• 1/4 cup olive oil
• 3 tablespoons red wine vinegar
• 2 tablespoons sugar
• 1 teaspoon kosher salt
• 1 bag (6 oz.) baby spinach leaves
• 8 ounces sliced mushrooms
• 2 carrots, cut into thin ribbons with a vegetable peeler
• 1/2 cup crumbled feta cheese
• 2 small avocados, chopped

Preparation

1. 1. Put eggs in a small saucepan and cover with water. Bring to a boil, cover, remove from heat, and let sit 15 minutes. Rinse with cold water until cool, then peel and quarter.
2. 2. Cook bacon in a large frying pan until browned and crisp, 8 minutes. Crumble and set aside.
3. 3. Whisk together oil, vinegar, sugar, and salt in a large serving bowl. Add remaining ingredients with reserved bacon and eggs; toss to coat.
4. Note: Nutritional analysis is per 1 2/3-cup serving.