Ingredients
8 cups fresh baby spinach1/2 pound fresh mushrooms, sliced4 green onions, chopped6 bacon strips, diced2 to 3 tablespoons lemon juice2 tablespoons water1/2 teaspoon ground mustard1/4 teaspoon pepper3 hard-boiled large eggs, cut into wedges
Preparation
In a large salad bowl, combine the spinach, mushrooms and green onions. In a skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Add the lemon juice, water, mustard and pepper to the drippings; cook and stir until heated through. Immediately drizzle over salad; toss gently. Top with eggs and reserved bacon. Serve immediately.
