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Spring Spinach, Bacon, and Lighter Cheddar Salad
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|1 teaspoon Olive Oil, plus 2 tablespoons|
|2 slices uncooked bacon, diced|
|1 cup sliced fresh mushrooms|
|1 tablespoon cider or wine vinegar|
|1/2 teaspoon dried herbs, (Italian seasoning works well)|
|Sea salt, to taste|
|4 cups fresh spinach leaves|
|2 boiled eggs, sliced|
|1/2 cup shredded Lighter Cheddar, plus more for topping|
|Fresh ground pepper, to taste|
- Heat 1 tsp olive oil in large skillet; add bacon and mushrooms and sauté until bacon is crisp and mushrooms are browned, about 7 to 10 minutes. Remove from heat; set aside.
- In a small bowl, whisk together the vinegar, herbs, and remaining 2 tablespoons olive oil. Add salt and pepper, to taste; set aside.
- In a large bowl, toss together the spinach, cooked bacon and mushrooms, sliced eggs, and 1/2 cup Lighter Cheddar with the vinaigrette.
- Divide between two plates and sprinkle each salad with a little more of the Lighter Cheddar.
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