Boiled Egg, Bacon And Mushroom Salad

• FOR THE SALAD:
• 4 Large Eggs
• 1 Tablespoon Olive Oil
• 4 ounces, weight Baby Bella Mushrooms, Sliced
• 4 ounces, weight Mixed Greens
• 8 strips Bacon, Cooked And Chopped
• 1 cup Cherry Or Grape Tomatoes, Cut In Half
• 2 ounces, weight Aged Cheddar Cheese Or Parmesan, Grated
• FOR THE DRESSING:
• 3 Tablespoons Extra Virgin Olive Oil
• 1-1/2 Tablespoon Apple Cider Vinegar
• 3 drops Worcestershire Sauce
• Salt And Pepper, to taste

1. Place eggs in a saucepan and add cold water to cover. Bring to a boil, then reduce heat to low, simmer and cook for 10 minutes. Plunge eggs into cold water. When cold enough to handle, peel and cut into slices.
2. Heat olive oil over medium high heat. Add mushrooms. Saute tor 4-5 minutes, until cooked. Drain liquid and reserve mushrooms.
3. Arrange greens (mixed greens or spinach) in a bowl. Top with bacon, tomatoes, mushrooms and cheese. Add eggs.
4. In a bowl, whisk together olive oil, vinegar and Worcestershire. Pour over salad. Season with salt and pepper. Serve.

salad, eggs, olive oil, bella mushrooms, bacon, cherry, cheddar cheese, dressing, olive oil, apple cider vinegar, worcestershire sauce, salt

Taken from tastykitchen.com/recipes/salads/boiled-egg-bacon-and-mushroom-salad/ (may not work)