8 oz. fresh mushrooms, sliced
1 c. Italian salad dressing
1 lb. fresh spinach
6 slices crisp-fried bacon, crumbled
1/4 c. chopped green onions
1/3 c. shredded cheddar cheese
3 hard-boiled eggs
1 tomato

Combine mushrooms and salad dressing in bowl; toss lightly. Chill for 2 hours or longer. Rinse spinach thoroughly under cold running water, pat dry. Discard stems, tear spinach into bite-size pieces.

Combine spinach, mushrooms, bacon, green onions and cheese in salad bowl; toss lightly. Cut eggs and tomato into wedges. Arrange on top of salad. Garnish eggs with a sprinkle of paprika. Serve immediately.