Whisk together Gay Lea Sour Cream, mayonnaise and milk until thoroughly blended.  Lightly stir in vinegar, mustard, garlic, Worcestershire, sugar, salt and pepper (can be covered and refrigerated for up to 12 hours).

Rinse spinach leaves; dry in salad spinner or using paper towels.  Tear spinach into bite size pieces; place in large salad bowl.  Sprinkle mushrooms and bacon pieces over.  Peel and thinly slice eggs.  Sprinkle over salad along with croutons.  Dollop half of dressing over salad.  Toss gently to combine, adding remaining dressing halfway through.  Serve at room temperature.

Tip:  For extra flavour, try making your own Parmesan Herbed Croutons.  In bowl, mix together 2 tbsp (25ml) extra virgin olive oil, 1 minced garlic clove, ½ tsp (2ml) each dried basil, thyme and oregano and ¼ tsp (1ml) salt and pepper.  Stir in about 3 cups (750ml) bread cubes.  Spread on a jelly roll pan and bake in a preheated 350 F (180 C) oven for about 12 minutes.  Remove pan from oven.  Sprinkle with 2 tbsp (25ml) freshly grated Parmagiano-Reggiano cheese.  Return to oven for 5 to 10 minutes longer or until golden brown.

 

Cooking Time: 20 minutes for the 3 eggs
Serves: 8