The classic spinach, red onion and baconsalad with a cheddar cheese twist, tossed in a red wine vinaigrette.
Recipe: Spinach and CheddarSalad
1 (10-ounce) bag washed baby spinach leavesor torn spinach leaves
1 cup (4 ounces) shredded or finely-diced, smoked or sharp WisconsinCheddar Cheese
1/3 cup cooked and crumbled bacon
1/4 cup thin red onion rings or strips
1/4 cup thinly sliced radishes (optional)
1/3 cup bottled red wine or raspberry vinaigrette salad dressing
1 hard-cooked egg, chopped (optional)
1/2 cup herb or garlic croutons
Makes 4 side dish or 2 main dish servings.
Recipe and photograph courtesy of WisconsinMilk Marketing Board, Inc.
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