INGREDIENTS
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For the vinaigrette:
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3 tablespoons extra virgin olive oil
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2 tablespoons apple cider vinegar
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1 tablespoon honey
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1 teaspoon Dijon mustard
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1/8 teaspoon Kosher salt
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1/8 teaspoon black pepper
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For the spinach salad
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8 cups baby spinach
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1 medium cucumber sliced
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8 crimini mushrooms sliced
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4 slices cooked bacon crumbled (how to cook bacon)
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4 hard boiled eggs halved