Step 1

Wash and dry baby spinach and place in a large bowl. Prepare the mushrooms, eggs, and shallots.

Step 2

Cook bacon over medium heat until crisp (6 minutes). Set aside on paper towels. Set aside the bacon drippings in a cup.

Step 3

Add the mushrooms to the pan and stir for 2 minutes until slightly cooked. Remove and set aside.

Step 4

Lower heat to medium-low and add the diced shallot and garlic powder and stir for 2 minutes. Then add the bacon grease, Sukrin Gold, red wine vinegar, and mustard. Stir to combine.

Step 5

Pour the hot dressing over the spinach and top with mushrooms, bacon, eggs, and red onions. Toss and serve.