Bacon, Avocado & Strawberry Salad with Greek Yogurt Poppyseed Dressing
A beautiful, colorful springtime salad with strawberries, avocados, bacon, and almonds drizzled with a Greek Yogurt Poppyseed Dressing. Adapted from [Lauren’s Latest|http://www.laurenslatest.com/strawberry-bacon-salad-with-greek-yogurt-poppyseed-dressing/].
Yields: 4-6 servings
Ingredients
- 3 cups baby spinach
- 3 cups torn romaine lettuce or other crisp greens
- 10 slices bacon, [crisp cooked|http://alaskascratch.wpengine.com/2013/01/16/how-to-bake-bacon/] and crumbled
- 2 cups ripe strawberries, washed and quartered
- 2 ripe avocados, sliced
- 1/4 cup sliced almonds
- For the Greek Yogurt Poppyseed Dressing:
- 1/4 cup Greek yogurt
- 1/4 cup mayonnaise
- 2 tablespoons white vinegar
- 1 tablespoon sugar
- 1 teaspoon poppy seeds
- salt and pepper to taste
Instructions
To a salad bowl, add the spinach and lettuce and toss to combine. Top with quartered strawberries, sliced avocado, almonds, and crumbled bacon.
In a smaller bowl, whisk together the yogurt, mayo, vinegar, sugar, poppy seeds, salt and pepper until smooth. Drizzle over salad and serve promptly (or if not serving promptly, leave dressing on the side so as to not wilt the lettuce).