Fresh Mushroom Spinach Salad
1 pound [454 g] fresh spinach leaves 1 pound [454 g] fresh mushrooms 1/2 cup [125 mL] olive oil 2 tablespoons [30 mL] lemon juice 2 tablespoons [30 mL] tomato juice 1 egg, beaten 1 teaspoon [5 mL] salt 1/2 teaspoon [2.5 mL] garlic salt 1/8 teaspoon [0.5 mL] black pepper 12 well-drained well-fried bacon slices, crumbled 2 hard-boiled eggs, sliced Rinse spinach leaves under cold running water; drain onto paper toweling then refrigerate leaves into crisp vegetables drawer, for quite a few hours. Just before serving, clean and remove ends of mushroom stems before slicing mushrooms; tear spinach leaves apart into pieces. Into a salad bowl, mix together really cold torn spinach leaves and mushroom slices. Into a small bowl, whip togehter olive oil, lemon juice, tomato juice, beaten egg, salt, garlic salt and black pepper into a light salad dressing. Pour salad dressing all over torn spinach leaves and mushroom slices. Serve salad sprinkled with bacon crumbs, garnished with hard-boiled egg slices.