Recipe by Lori Alcorn
My cousin Ang made this salad while I was over for lunch one day, and I felt like I just ate this at a restaurant. Absolutely delicious! And soooo simple!
- 6 cups baby spinach leaves
- 1 1⁄2 cups fresh mushrooms, sliced
- 1 1⁄2 cups hard-boiled eggs, diced
- 3 cheese ranch dressing, enough to coat salad