Spinach Salad on Cheese Crisps
2 c. finely grated parmesan cheese, using a micro planer
1 – 8 oz. bag of baby spinach, chopped small
4 small Roma tomatoes, chopped small
¼ red onion, chopped small
5 slices bacon, cooked soft-crisp, chopped
1 avocado, 1 ½ inch thin pieces
¼ c. mayonnaise
¼ c. extra virgin olive oil
2 Tbsp. balsamic vinegar
1 Tbsp. lemon juice
1 tsp. Dijon mustard
½ tsp. salt
2 tsp. sugar
¼ of small yellow onion, chopped
2 garlic cloves, chopped
Blend in Blender until smooth.
Preheat oven to 400 F. Line a two large baking sheet s with parchment paper. Lay 2 tablespoons of the finely grated parmesan cheese about 1 inch apart on the baking sheet. Bake for 7 minutes. Take out and let cool on the parchment paper.
In a medium mixing bowl, combine the spinach, tomatoes, red onion, and dressing. Toss well.
Place a mound of salad on the cooled cheese crisp. Top with some chopped bacon. Lay a slice of avocado on top. Serve.