Recipes | Fruits From Chile
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5 slices bacon

5 ounces baby spinach leaves, washed

1 cup Chilean grapes, sliced into halves lengthwise

¼ medium red onion, very thinly sliced

1 avocado, cubed

2/3 cup toasted pecans

1 teaspoon Dijon mustard

3 tablespoons balsamic vinegar

¼ cup extra virgin olive oil

flaky salt + freshly ground black pepper


Lay bacon on a baking sheet in a single layer. Place baking sheet in the cold oven. Turn oven on to 350 degrees Fahrenheit. Bake bacon until crisp – cooking time will depend on the thickness of your bacon, approximately 20-25 minutes. When the bacon is crisped to your liking, transfer the slices to a dinner plate lined with a paper towel to soak up any excess grease.

In the meantime, prep your other salad ingredients: arrange spinach, grapes, red onion, avocado and pecans in a salad bowl or serving dish. Nestle torn bacon to the salad.

Whisk together Dijon, balsamic, olive oil, a generous pinch of salt and ample black pepper. Adjust seasoning to taste.

Dress the salad and serve right away!


Serves 2 as a main or 4 as a side