As I sat down to write the recipe, I realized it would be hard to write down just how I made this salad. I threw it together and then took a picture. To be honest, this is not the first recipe on My Wholesome Table that was created this way…
Since having my second son, my palette has yet again changed. I’ve upped my spinach intake and eat it multiple times a day. I’m obsessed and feel like it cancels out the bacon:) Bacon has come a longgggg way since I’ve started this blog. I can remember having to run to multiple grocery stores to find one without nitrates or sugar. I’m thankful that locally, I’ve been able to find a delicious bacon that doesn’t have unwanted ingredients. Although I do feel there is a place in this world for turkey bacon, this salad isn’t one of them.

Ingredients:
For a single serving of the salad:
1 cup baby spinach
1 cup spring mix
2 slices crispy bacon, crumbled
1/2 avocado, sliced
1/2 green apple, cut into medium sized cubes
1 tablespoon pecans
1 tablespoon chopped fresh parsley
1-2 tablespoons Balsamic dressing

Balsamic Dressing:
2/3 olive oil
1/3 balsamic vinegar
1 teaspoon Dijon mustard
1/4 teaspoon marjoram
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/4 teaspoon salt

Place all ingredients in a blender and mix until combined. Makes about 1 cup of dressing. *If you’d like to add sweetness, add 1 teaspoon onion