Ingredients
4 cups fresh baby spinach leaves
4 cups spring mix lettuce, or torn romaine lettuce
6 slices bacon, cooked to a crisp and crumbled
3 hard boiled eggs, diced
2 Roma tomatoes, diced (you can also use cherry tomatoes)
1 avocado, peeled, pit removed, and diced
3/4 cup crumbled feta cheese
1/2 cup black olives, thinly sliced
For the Dressing
1/2 cup yogurt
2 tablespoons milk, or use lemon juice, olive oil, or water
1 clove garlic, finely minced
2 teaspoons fresh parsley, finely minced
salt and fresh ground pepper, to taste
Method
In a large salad bowl, combine spinach and lettuce; top with crumbled bacon, diced eggs, tomatoes, avocado, cheese and olives.
In a separate mixing bowl, whisk together the yogurt, milk, garlic, parsley, salt and pepper. Taste the dressing and adjust accordingly.
If you need to thin out the dressing, whisk in a little more milk, or lemon juice, or olive oil. Drizzle dressing over salad and serve.