FOR SALAD

2 cups baby potatoes cut in half
4 strips bacon cooked and chopped
4 cups mixed greens arugula, or baby spinach
3 boiled eggs cut in half
1 avocado sliced
everything bagel seasoning to sprinkle over the top of each salad

FOR DRESSING
3 tablespoons olive oil
1 ½ tablespoons lemon juice
1 tablespoon yellow mustard
1 tablespoon honey
salt and pepper

Put the potatoes in a medium pot and cover them with cold salted water, about 1 inch above the potatoes.

Bring the water to a boil, then reduce the heat and simmer for 8–10 minutes, or until the potatoes are just tender.

Drain and set them aside.

Fry the bacon in a pan over medium heat, turning it until crispy on both sides.

Transfer the bacon to a plate lined with paper towels to absorb the excess grease and set aside.

Once it cools, chop it up.

In a mason jar, add all the dressing ingredients and shake well to combine.

Add all greens and the potatoes in a large bowl and pour the dressing over the greens and toss well.

Place the salad on a two serving plates and add bacon, eggs and sliced avocado. Sprinkle everything bagel seasoning over each salad and enjoy.

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