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  Spinach Salad with Egg and Bacon Dressing



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1 large bag spinach or salad mix
8 ounces button mushrooms, sliced
1 avocado diced
4 eggs, boiled, peeled and chopped
8 slices veggie bacon, cooked and crumbled
4 tablespoons olive oil
4 tablespoons lemon juice
1 clove garlic, smashed and chopped

In the bottom of a large bowl, mix olive oil, garlic and lemon juice, using a fork to crush the garlic
into the liquid. Add eggs and bacon and mix thoroughly until dressing becomes creamy. Add spinach
and mushrooms and toss to coat with dressing. Lightly mix in avocado and serve immediately
with a crusty piece of bread to mop up the dressing. Optional toppings include croutons, nuts and
cheeses, but if you are serving this before Pumpkin Cheesecake, a simple salad would be best!