Prince George Spinach Salad

This spinach salad makes a rave-review lunch, light supper or dinner appetizer.   This salad has been in my collection for years and never fails to disappoint.  Surprising how filling it really is!  Of course my manly man's main is a steak; of which I may only take a bite as this salad is enough to satisfy me! 

Ingredients

4 slices lean bacon
8 cups baby spinach
1-1/2 cups thinly sliced mushrooms
1/2 cup thinly sliced red onion
1 oz Parmesan cheese
2 hard cooked eggs, quartered and sliced

Creamy Balsamic Dressing:

1 clove garlic, minced
1/4 tsp each salt and pepper
2 tbsp. balsamic vinegar
1 tbsp. prepared pesto
1 tbsp. honey
1 tbsp. mayonnaise
2 tsp  Dijon mustard
1/3 cup olive oil
2 tbsp.shredded fresh basil

Preparation:

In bowl, whisk together garlic, salt, pepper, vinegar, pesto, honey and mayonnaise; slowly whisk in oil until dressing is smooth. Stir in shredded basil.

Cut bacon crosswise into 1/2-inch (1.25 cm) strips and fry in skillet over medium heat until crisp; drain and pat dry on paper towels.

Place spinach, bacon, mushrooms and onion in large bowl.

Add dressing; toss to coat evenly.

With vegetable peeler, shave Parmesan into thin curls. Arrange over salad with eggs.

Servings 4 - 6 (depending on whether main or side)

Do not know where recipe originated from.