Spinach Fettuccine Salad

5 slices bacon, cooked and crumbled

2 cloves garlic, minced

2 tablespoons balsamic vinegar

3 tablespoons olive oil

½

pound sliced mushrooms

1 small red onion, sliced

Pinch kosher salt

1 pound uncooked spinach fettuccine

3 cups baby spinach leaves

3 hard-boiled eggs, peeled and sliced

In a large bowl, combine bacon, garlic, balsamic vinegar and olive oil. Add mushrooms and onion, and mix thoroughly.

In a large saucepan over high heat, bring 2 quarts water and pinch salt to a full rolling boil. Break fettuccine into 2- or 3-inch pieces and add to water. Stir briefly, and cook for a about 12 minutes or until al dente. Drain, rinse with cold water and add to dressing. Mix thoroughly. Chill at least 30 minutes.

Before serving, mix in spinach and eggs.

Serves four.

@Recipe nutrition:Nutrition values per serving: 648 calories (27.9 percent from fat), 20.1 g fat (4.1 g saturated), 92.1 g carbohydrate, 13.4 g fiber, 22.7 g protein, 163 mg cholesterol, 538 mg sodium.

"The Complete Idiot's Guide to Sensational Salads," by Leslie Bilderback (2009 Alpha Books, $16.95)