Toss spinach, mushrooms, cheese and onion in large bowl; set aside.
Cook bacon in large skillet on medium heat to desired crispness, turning frequently. Drain bacon, reserving 2 tablespoons drippings in skillet. Drain bacon on paper towels. Crumble bacon; set aside.
Add walnuts to reserved drippings in pan. Cook 1 to 2 minutes or until lightly browned. Stir in vinegar, oil, salt and pepper. Cook 30 seconds to heat thoroughly. Pour hot dressing over salad; toss to coat. Top with eggs; sprinkle with reserved bacon.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
4 or 6
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.