Stacked Spinach Salad

Ingredients:

Spinach Salad:

1 (6 oz.) bag fresh baby spinach (about 7 cups)

1 c. thinly sliced red onion (see tip!)

1 (8 oz.) pkg. J M Farms mushrooms, thinly sliced

1 lb. Bar-S Bacon, cooked crisp, crumbled

1 (8 oz.) pkg. Braum's shredded Cheddar Cheese

1 c. Oklahoma grown pecans, toasted and coarsely chopped

3 Braum's eggs, hard boiled, sliced or chopped

Instructions:

In a large glass bowl (or on a serving platter) arrange salad ingredients in the order listed. Serve with Creamy Buttermilk Dressing.

Creamy Buttermilk Dressing:

1/2 c. Hiland buttermilk

2 tbsp. apple cider vinegar

2 tbsp. freshly snipped chives, or parsley

1 tbsp. low-fat mayonnaise

1/4 tsp. garlic powder

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

In a small bowl, whisk all ingredients together. Cover and chill; serve drizzled over spinach salad. Enjoy! Note -- this dressing is delicious on any green salad!

Kitchen Kimberley's Tips:

• Soak sliced onions in a bowl of ice water to reduce their pungency. First place them into a strainer, then down into the water. This makes it easy to simply lift out the onions, drain, and enjoy!

• To make this salad even heartier, I like to add Fast Fixin' Fire Roasted Chicken Breasts, Popcorn Chicken, or Chicken Strips.

• This salad serves 8 as a side dish, or 4 as a main course.

• Find more great recipes on my website: www.kitchenkimberley.com