• 1½ lb washed spinach, trimmed and patted dry
• 4 oz arugula, trimmed, rinsed and patted dry
• 2 small red onions, thinly sliced
• 1 pkg Portobello mushrooms
• 8 oz bacon, cooked and crumbled
• 2 hard cooked eggs, finely chopped
• ½ cup toasted sesame seeds
• 1½ cups Warm Champagne Vinegar Dressing

Tear the spinach and arugula leaves into bite-size pieces. Add the onion and mushrooms. Toss. Make the hot dressing. Pour dressing over the salad and toss. Sprinkle with bacon, eggs and sesame seeds.