A delightful spinach salad with a tangy and sweet dressing, perfect for any occasion.
Prepare the spinach by washing and drying it thoroughly.
Use a salad spinner to dry the spinach quickly and effectively.
Slice the mushrooms and chop the green onions.
Ensure even slicing for consistent texture.
Cook the bacon until crispy, then crumble it into small pieces.
Cook the bacon on medium heat to avoid burning.
Peel and slice the hard-boiled eggs.
Use a sharp knife for clean slices.
Combine the spinach, mushrooms, green onions, bacon, and eggs in a large serving bowl.
Toss the ingredients gently to avoid bruising the spinach.
Mix the olive oil, vinegar, sugar, and poppy seeds in a small bowl.
Whisk until the sugar is fully dissolved for a smooth dressing.
Pour the dressing over the salad just before serving and toss to coat evenly.
Serve immediately to enjoy the fresh flavors.
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