Cook bacon in a skillet over medium heat until crisp, turning occasionally, about 7 minutes. Drain on paper towels and coarsely crumble.
Toss spinach, onion, water chestnuts, sprouts and mushrooms in a large bowl. Toss with dressing and divide among 6 plates. Sprinkle egg and bacon on top. Serve immediately.
Tip: To hard-cook eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.
Per serving: 71 calories; 2 g fat(1 g sat); 3 g fiber;
9 g carbohydrates; 6 g protein;
100 mcg folate; 5 mg cholesterol;
5 g sugars; g added sugars; 3574 IU vitamin A;
19 mg vitamin C; 64 mg calcium; 3 mg iron;
190 mg sodium; 478 mg potassium