Spinach, Bacon, and Mushroom Salad


  • 4 slices bacon
  • 12 ounces fresh spinach leaves, torn
  • ¾ cup sliced fresh mushrooms
  • ¾ cup croutons
  • 4hard-cooked eggs, chopped
  • 1 pinch ground black pepper, to taste
  • ¾ cup ranch salad dressing (such as Hidden Valley® Original Ranch®)
  • Directions

  • Step 1

    Fry the bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble once cool enough to handle.


  • Step 2

    Toss crumbled bacon, spinach, and mushrooms together in a salad bowl; top with croutons and eggs. Season the salad with black pepper and drizzle with ranch dressing.

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