3 bunches fresh spinach
1/4 lb. bacon
2 hard cooked eggs, chopped
6 to 8 raw mushrooms, sliced MUSTARD DRESSING: 1 1/2 tsp. Dijon mustard
1 tbsp. grated onion
1/2 tsp. salt
1/2 tsp. lemon pepper
2 tbsp. red wine vinegar
1 tsp. lemon juice
1 tsp. sugar
1/2 c. olive or salad oil Wash spinach thoroughly and dry thoroughly. Cut off all stems, tear into bite size pieces and chill well. To make dressing: put mustard, onion, salt, pepper, vinegar, lemon juice, sugar and oil in bowl and whisk until smooth. Arrange chilled dry spinach in salad bowl. Cook bacon until crisp and break into small pieces. Add chopped eggs, bacon pieces and mushroom slices to spinach. Pour dressing over greens and toss. Yield: 8 to 10 servings. |
