Spinach Salad with Bacon and Creamy Lemon Dressing

Cook your bacon until crispy, anak. Drain on paper towels and let cool completely before crumbling.

Hard-boil your eggs — 10 minutes in boiling water, then straight into ice water. Peel and chop when cool.

In a large bowl, toss together the spinach, sliced mushrooms, crumbled bacon, chopped eggs, and sunflower seeds.

For the dressing, whisk together the yogurt, buttermilk, lemon juice, minced garlic, sugar, and white pepper until smooth. Taste — add more lemon if you like it tangy, ha.

Right before serving, pour the dressing over the salad and toss everything well. Serve immediately on chilled plates. (Don't dress this too early or the spinach will wilt)