Makes 4 servings

3 slices bacon
1/4 cup (50 mL) Paul Newman's Own® Parmesan & Roasted Garlic Dressing
2 tsp (10 mL) Dijon mustard
1 tsp (5 mL) honey
8 cups fresh spinach
1/2 cup mushrooms, sliced
1/4 cup thinly sliced red onion
2 tomatoes, cut in eighths
2 hardboiled eggs, quartered

1. Cook bacon until crisp. Remove bacon from pan, cool, crumble and set aside.

2. Leaving 1 tbsp (15 mL) drippings in the pan, add Newman's Own® Parmesan & Roasted Garlic Dressing, mustard and honey. Warm over low heat to a simmer; remove.

3. Place spinach, mushrooms, onion and tomato in a large salad bowl. Pour hot dressing over spinach, without overdressing, and toss until slightly wilted. Serve warm, garnished with egg and bacon. Serve.