10 oz Pkg fresh spinach
1/4 lb Mushrooms; thinly sliced
1 sm Red onion; peeled and
8 sl Bacon; cut into 1"
2 ts Dijon or prepared spicy brown
2 ts Sugar
2 ts Red wine vinegar
1 ts Worcestershire sauce
3 tb Lemon juice
Trim the spinach of coarse stems and blemished leaves, and wash.
Pat the spinach dry with paper toweling, tear into bite-size
pieces, and put into a large serving bowl along with the mushrooms
and onion. Set aside.
Meanwhile, cook the bacon in a 12" skillet over moderately high
heat until crisp -- about 5 minutes. Drain on paper toweling and
reserve. Pour off all but 5 tb of the drippings. Reduce the heat to
low. Add the mustard, sugar, vinegar, Worcestershire sauce, and
lemon juice to the drippings. Stir to mix well. Pour the dressing
over the salad, crumble the bacon over it, and toss thoroughly.
Serve immediately.
Per serving: 260 calories
Note: To make ahead, prepare the salad and dressing, but do not
combine. Cover the salad with plastic food wrap and refrigerate.
Before serving, heat dressing and toss with the salad.
