Fresh Mushroom Spinach Salad

Fresh Mushroom Spinach Salad

Ingredients Preparation

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.