Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes.
Remove from hot water, cool, peel and chop.
In a large salad bowl, combine the lettuce, spinach, tomatoes, red onion, mushrooms, eggs and cucumbers.
Pour enough salad dressing to coat; toss and serve with fat-free croutons or melba toast.
