Ingredients:
Salad Base 1 package spinach ½ lb bacon, diced, fried crisp, well drained and crumbled 5-6 fresh mushrooms sliced ½ sm sweet red onion, sliced in small strips 2 Lg. eggs hard boiled and sliced Mandarin Oranges (optional) | Dressing 1/4 C. Vinegar 1/4 C. Lemon Juice 1/3 C. Basalmic Oil 1 Clove Garlic pressed Course Ground Pepper Sea Salt |
Combine the Ingredients for the "Dressing" in a container with a leak-proof lid. Shake well and refrigerate for a minimum of 1 hour. I normally make the dressing the day prior to the salad.
Boil 2 large eggs to hard boil. I normally do this at the same time as the dressing and chill the eggs.
Fry your bacon until it is crisp. A shortcut that I sometimes use is that I will cut the bacon in to small pieces prior to frying. I can normally get it a little crisper this way. Drain the bacon.
Wash the spinach. Tear carefully if you want smaller pieces. (Tearing will slightly bruise the leaves.)
Wash and slice the mushrooms.
Slice the red onion into thin long strips for color and some fun flavor.
Lightly toss the spinach, bacon, eggs, red onion, Shepherds Dairy Feta Goat Cheese, and mandarin oranges.
Drizzle and toss the dressing over the salad just before serving.
Enjoy!