4 cups baby spinach leaves
1 red onion, diced
8 slices bacon, cooked and coarsely chopped
4 hard-boiled eggs, chopped
2 cups sliced mushrooms
4 (quart-size) mason jars
4-6 tablespoons of your favorite salad dressing (ranch, balsamic, blue cheese)
Place a few tablespoons of dressing at the bottom of each jar.
Divide remaining ingredients among the jars, layering in the following order: red onion, egg, mushroom, bacon, spinach. Twist on the top to seal your salads and refrigerate until ready to serve.