Spinach Salad with Bacon and Eggs Recipe – Sunset Magazine

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