Spinach Salad with Dijon Vinaigrette


1 jar Marzetti's Spinach Salad Dressing (15 oz. size)
2 bags fresh baby spinach leaves (10 oz. size)
6 hard-boiled eggs, peeled and coarsely chopped
1/2 lb. maple-smoked bacon, cooked and crumbled
1 small red onion, sliced
4 Tbsp. extra virgin olive oil
2 Tbsp. balsamic vinegar
1 Tbsp. Dijon mustard

First off, prepare the Dijon dressing for the salad, and you do that by heating the Marzetti on low heat until it is a tad above 'just warm.'

While that's happening, arrange for each of your guests the spinach leaves on individual plates.

Then crown each plate with a suitable portion of chopped eggs, crumbled bacon, and onions, layering one on top of the other.

Then when you're ready to eat, transfer the warm Marzetti dressing base to a workable stainless steel bowl and briskly whisk into the mixture the extra virgin olive oil, the balsamic vinegar, and the Dijon mustard. When the concoction is smooth and creamy, drizzle it over generously over each spinach salad.