Slice 3-4 cups mushrooms. Marinate overnight in:

1/2 tsp. dry mustard
1/3 c. white wine vinegar
1 c. olive oil
Dash tarragon
Dash oregano
1 sm. cloves minced garlic
1/2 tsp. sugar
Salt and pepper to taste

Wash 2 pounds spinach well and pat dry. Break leaves into bite size pieces, discarding stems. Combine spinach, 1 (5 ounce) can water chestnuts, drained and sliced, and 1/2 pound bean sprouts in large salad bowl. Cover and refrigerate overnight. Combine 2/3 cup oil, 1/3 cup sugar, 1/3 cup catsup, 1/3 cup red wine vinegar, 1/3 cup finely chopped onion and 1 teaspoon soy sauce. Shake to blend. Cover and chill. Salt and pepper to taste.

At serving time drain marinated mushrooms. Prepare 5 slices or more of bacon, cooked crisp and crumbled. Makes 6-8 servings.

Place handful of spinach, water chestnuts, bean sprouts mixture on each individual serving dish, then place a spoonful of marinated mushrooms. Next pour dressing on each and garnish with crumbled bacon.