Hawaiian Dressing With Avocado, Egg And Spinach Salad - cooking recipe

Ingredients

Salad
4 avocados, pitted & halved
2 tablespoons lemon juice
1 teaspoon salt or 1 teaspoon salt substitute
4 -6 hard-boiled eggs, peeled and sliced
4 cups fresh spinach, washed, spun, drained and stemmed
1 white onions or 1 red onion, sliced
1/4 cup hormel bacon bits (optional)
Hawaiian Dressing
2 cups mayonnaise
2 teaspoons celery seeds
2 tablespoons pineapple juice
2 tablespoons ketchup

Preparation

Pour lemon juice in flat sided dish.
Add salt.
Half the avocados, pit. Leave peel on, place in dish cut side down.
Right before serving, use a sharp knife cut down through the peel, making individual slices. Throw away the strips of narrow peel.
Mix Dressing, refrigerate.
First Presentation:
On a long serving plate, place the spinach, then the onion rings,avocodo slices, sliced hard boiled eggs.
Drizzle with dressing.
Scatter bacon bits across the top.
Second Presentation:
Lay out 8 individual salad plates and layer in the same order as above.
Pass the dressing and small cup of bacon bits when served.