INGREDIENTS
For the salad:
8 oz
baby spinach leaves, rinsed and dried
4 oz
button mushrooms, thinly sliced
3
hard boiled eggs, peeled and sliced
1/4
medium red onion, thinly sliced
For the dressing:
6
slices thick bacon (about 6 oz.), finely diced
1/4
cup red wine vinegar
1 tsp
honey or sugar
1 tsp
Dijon mustard
Salt and pepper,