Spinach Salad with Warm Balsamic Walnut Dressing

• 1 bag (10 oz.) spinach, washed, drained
• 1 cup sliced fresh mushrooms
• 1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
• 1/2 of a medium red onion, sliced
• 8 slices OSCAR MAYER Center Cut Bacon
• 1/2 cup coarsely chopped PLANTERS Walnuts
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 hard-cooked eggs, quartered

1. Toss spinach with mushrooms, cheese and onions in large bowl; set aside.
2. Cook bacon in large skillet on medium heat to desired crispness, turning frequently.
3. Remove bacon from skillet; reserve 2 Tbsp.
4. of the drippings in skillet.
5. Place bacon on paper towels to drain.
6. Add walnuts to reserved drippings in skillet.
7. Cook 1 to 2 min.
8. or until lightly toasted, stirring occasionally.
9. Stir in vinegar, oil, salt and pepper.
10. Cook 30 sec.
11. or until heated through.
12. Pour hot dressing over salad; toss to coat.
13. Top with eggs.
14. Crumble bacon; sprinkle over salad.

mushrooms, feta cheese, red onion, center, walnuts, balsamic vinegar, olive oil, salt, pepper, eggs

Taken from www.kraftrecipes.com/recipes/spinach-salad-warm-balsamic-walnut-dressing-50548.aspx (may not work)