• Gather the ingredients so you have everything close at hand on the counter or table.

Make the Homemade Vinaigrette

• In a glass measuring cup, mix together 1/2 cup Extra Virgin olive oil, 1/4 cup granulated sugar, 2 tablespoons red wine vinegar, 1/2 teaspoon celery seed, 1/2 teaspoon dried minced onion, 1/2 teaspoon ground mustard, 1/2 teaspoon smoked paprika, and 1/2 teaspoon kosher salt.. Mix well with a whisk until the sugar has dissolved.
• If desired, you may pour the vinaigrette into a medium cruet or pint jar. Refrigerate until ready to toss into the salad.

Cook Bacon and Eggs

• Cook 5 slices thick-cut bacon in a large skillet until browned on both sides. Transfer to a plate lined with a paper towel to soak up the extra grease. When cool, break into small pieces with your hand.
• Remove 4 large eggs (r more) from refrigerator and allow to set out at room temperature for 20-30 minutes.
When boiling eggs, I like to boil a few extra for salads or other recipes, or simply for snacking.
• Fill a medium saucepan halfway with water. Heat over medium-high and bring to a boil. Reduce heat to a simmering boil. Add 1 tablespoon kosher salt. Using a wire strainer, lower eggs into the simmering water. The water should cover the eggs by at least 1-inch. Return water to a gentle boil, then set timer for 10-12 minutes.
• Place ice in a pan of cold water. Remove eggs with a wire strainer and place in the ice cold water. Allow to cool for 8-10 minutes.
• After allotted time, begin tapping one egg shell on the counter multiple times. Then start peeling from the largest end of the egg where there is likelihood of a bubble. Use fingers to get under the membrane and start peeling the shell off. Dip the peeled egg in the ice water to finish cleaning it and place on a plate or bowl. Repeat with remaining eggs.

Prepare the Vegetables

• De-stem any large spinach leaves from 8 cups baby spinach. Place spinach in a large serving bowl.
• Trim ends of 6 whole button mushrooms with a knife. Slice the eggs and mushrooms using a knife or an egg/mushroom slicer.
• Thinly slice 1/3 cup red onionon a cutting board using a sharp Chef's knife or Santoku knife. Peel and julienne 1 large carrot, slicing them into thin narrow sticks.

Assemble the Salad

• In a large bowl, combine baby spinach, bacon pieces, sliced mushrooms, red onion, julienned carrots, sliced boiled eggs, and 1 cup croutons. Lightly toss to mix.
• Right before serving, whisk or shake the homemade vinaigrette to emulsify. Then drizzle the homemade dressing over the salad, and lightly toss to coat. Sprinkle with 1 teaspoon freshly ground black pepper as desired. Serves 6-8.