HOT BACON DRESSING:

2 slices bacon
2 tbsp. sugar
2 tsp. cornstarch
1/3 c. cider vinegar
1/3 c. water
1 tsp. soy sauce
1/4 tsp. pepper

SALAD:

4 c. (4 med.) shredded zucchini
1/4 c. finely chopped onion
6 cherry tomatoes, halved
6 fresh mushrooms, cut into slices

Cook bacon in small skillet until crisp. Drain on paper towels, reserving 1 tablespoon drippings in skillet. Stir in sugar and cornstarch; add remaining dressing ingredients. Cook until mixture boils and thickens, stirring constantly. Set aside; cool slightly. Crumble cooked bacon in large bowl, combine zucchini, onion and crumbled bacon; toss. Pour hot dressing over salad mixture. Toss to coat. Arrange on individual plates. Garnish with tomatoes and mushrooms. Serve immediately.

6 (1/2 cup) servings.