Instructions: Line wide shallow bowl with some of the spinach leaves. Tear remaining leaves into bite size pieces and put in bowl. Top with bean sprouts. Arrange onion rings over the sprouts and then mushrooms.

Chop the eggs as for egg salad and break the bacon into pieces after draining and cooling. Arrange the chopped egg around edge of bowl and place bacon in the middle. Chill. At serving time add dressing and toss gently. Combine all dressing ingredients and mix well in blender or food processor. Transfer to a small sauce pan and, at serving time, place over low heat until very warm, but do not allow to boil.

Pour over salad to toss while still warm.

I have added sunflower seeds to this salad, too. It is a beautiful as well as delicious salad.

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