A traditional style of spinach salad with a delicious new dressing. Serves 4-6

2 lbs.

fresh spinach, stems removed, washed and dried

900 g

1

recipe Basil and Buttermilk Dressing (see below)

1

1/2 lb.

bacon, cooked until crisp, drained and crumbled

227 g

1

red onion, thinly sliced into rings

1

1/2 lb.

cultivated mushrooms, thinly sliced

227 g

2

hard-cooked eggs, finely chopped

2

2

medium-sized ripe tomatoes, cut into 8 wedges each

2

1/2 cup

toasted sesame seeds

120 ml

Tear the spinach into bite-size pieces and transfer to a large bowl. Add enough of the dressing to coat the spinach leaves and toss well. Scatter the remaining ingredients over the salad and drizzle with enough dressing to coat all the ingredients well.