2 tbsp. red wine vinegar
1 tbsp. minced onion
2 tsp. prepared mustard
3/4 tsp. salt
1/4 tsp. pepper
1/2 c. olive or salad oil
1 (8 oz.) can water chestnuts, drained & sliced
1/4 lb. fresh mushrooms
1/2 lb. fresh spinach
4 slices cooked bacon, crumbled
1 tbsp. lemon juice

In pint jar, combine vinegar, onion, mustard, salt and pepper. Cover and shake vigorously until well blended.

Add oil in 3 portions, shaking well after each addition. Add water chestnuts to dressing; cover and shake to coat evenly. Chill for several hours or overnight.

To serve, wash spinach, remove stems and drain thoroughly. Break into bite size pieces.

In salad bowl, combine spinach and sliced mushrooms. With slotted spoon, remove water chestnuts from dressing and add to salad. Add more dressing if desired.

Add lemon juice and toss well. Add bacon and toss again.