Baby spinach Eggs Red peppers Avocado Pecans
Hot Bacon Dressing Smoked Bacon Shallot Avocado oil Red wine vinegar Monk fruit sweetener Sea salt Black pepper
– Add the shallots into the pan with the bacon grease, and sauté over medium heat until they just begin to brown. – Into the skillet, add the avocado oil, red wine vinegar, chopped bacon, sweetener, and salt and pepper to taste
– Assemble the salads on individual plates by layering spinach, a hard boiled egg, a few slices of roasted red pepper and avocado, and a tablespoon of chopped pecans.