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Ingredients For the Salad: 12 cups baby spinach 6 hard-boiled eggs, cut in half 1 avocado, sliced 6 tablespoons pecans, chopped For the Dressing: 1 (12 oz.) package Jones Dairy Farm No Sugar Hickory Smoked Extra Thick Bacon 1 shallot, finely minced 2 tablespoons avocado oil 1/2 cup red wine vinegar 2 tablespoons monk fruit sweetener (can substitute honey or maple syrup) salt and pepper, to taste Directions Assemble the salads on individual plates by layering spinach, a hard-boiled egg, a few slices of roasted red pepper and avocado, and a tablespoon of chopped pecans

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This recipe makes approximately 1 cup of vegan ranch dressing

Ideally, wear warm and woolen socks to slip under your pair of shoes