Whisk oil, powdered sugar, vinegar, lemon juice, dry mustard, paprika and ground ginger in small bowl to blend. Season to taste with salt and pepper.
Saute chopped bacon slices in heavy large skilled over medium-high heat until brown and crisp. Using slotted spoon, transfer chopped bacon to paer towel and drain. Combine baby spinach leaves, apple slices, red onion, avocado and bacon in large bowl. Toss salad with enough dressing to coat. Divide salad among plates and serve.