Spinach salad with bacon

•8 cups washed baby spinach

•3 cups sliced mushrooms 

•1 tablespoon butter

•6 hard-boiled eggs, peeled and quartered

•8 - 10 thin slices bacon

•1/2 cup finely grated parmesan cheese

1.Melt the butter in a large skillet over medium heat, and add mushrooms.  Stir-fry until the mushrooms have released the moisture and they have begun to caramelize on both sides.  Set aside to cool.

2.In the same skillet, stir-fry the  bacon . Remove from skillet to paper towel.    Break into pieces.

3.Arrange the spinach, mushrooms, eggs and the bacon  on a platter.  Sprinkle with Parmesan Cheese and serve with dressing on the side.

Buttermilk Ranch Dressing

•1/3 cup buttermilk

•1/3 cup sour cream

•1/3 cup mayonnaise

•1 tablespoon fresh lemon juice

•1/4 cup finely chopped chives

•2 garlic cloves, finely minced

•a dash Tabasco sauce

•salt and pepper to taste

1.Whisk the ingredients together or blend together in a blender.  Pour into a small jug for serving and chill until serving time.