Summer Spinach Salad

Place the eggs in a small saucepan with just enough water to cover. Bring to a slow boil over medium heat. Reduce the heat to medium-low and barely simmer, uncovered, for 10 minutes. Drain the eggs, run under cold water and peel. Coarsely chop the eggs and set aside.

While the eggs cook, heat a skillet over medium-high heat. Add the bacon and cook, stirring once in a while, until the bacon is crisp, about 4 minutes. Drain on paper towels. Set aside.

Whisk together the mustard, vinegar, olive oil, shallots and salt and pepper to taste. Set aside.

To toast the almonds, heat a small skillet over medium-high heat. Add the almonds and cook, shaking the skillet frequently, until lightly browned, about 2 minutes.

In a large bowl, toss together the feta, tomatoes, mushrooms, spinach, avocado, bacon and eggs. Toss again with dressing. Top with the almonds.

This recipe yields 4 to 6 servings.

Each of 6 servings: 382 calories ; 660 mg sodium; 96 mg cholesterol; 34 grams fat; 9 grams saturated fat; 9 grams carbohydrates; 14 grams protein; 3.84 grams fiber.