Spinach, Bacon, and Mushroom Salad

4 slices bacon

12 ounces fresh spinach leaves, torn

¾ cup sliced fresh mushrooms

¾ cup croutons

4 hard-cooked eggs, chopped

1 pinch ground black pepper, to taste

¾ cup ranch salad dressing (such as Hidden Valley® Original Ranch®)

Fry the bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble once cool enough to handle.

Toss crumbled bacon, spinach, and mushrooms together in a salad bowl; top with croutons and eggs. Season the salad with black pepper and drizzle with ranch dressing.