2015 Dressing of the Year Winner - Spinach Salad

8 oz. Fresh baby spinach
8 to 10 each Red onion rings, thinly sliced
4 oz. White button mushrooms, thinly sliced
10 each Cherry tomatoes, cut in half
8 slices Thick cut bacon, cooked crispy and crumbled
10 to 12 each Croutons
3 each Hard boiled eggs, peeled and wedged
2 to 3 Tbsp. Sweet Onion and Bacon Vinaigrette (or use as desired)

In a large bowl, combine the spinach, onions, mushrooms, tomatoes, crumbled bacon and croutons. Toss with dressing as desired until lightly coated. Arrange on plate and garnish with hard boiled eggs.

Makes: 1 large salad for two Recipe and photograph courtesy of Chelten House Products, Inc.