3 slices bacon
1/4 cup Newman's Own® Balsamic Vinaigrette Dressing
1 tsp Honey
2 tsp Dijon mustard
8 cups fresh spinach
1/4 cup thinly sliced red onion
1/2 cup mushrooms, sliced
2 tomatoes, quartered
2 hardboiled eggs, chopped
Cook bacon in oven until crisp. Remove bacon, cool, crumble and set aside.
Leaving 1 tablespoon drippings in the pan, add dressing, honey and mustard. Warm over low heat to low simmer; remove.
Place spinach, onion, mushrooms and tomato in a large salad bowl. Pour hot dressing over spinach, without overdressing, and toss well until slightly wilted.
Add chopped egg and bacon. Serve warm.