1 lg. head red leaf lettuce, torn into bite-size pieces
1/2 c. sliced fresh mushrooms
6 slices bacon
1/4 c. plus 1 tsp. vinegar
1 1/2 tsp. sugar
1/4 tsp. salt
1/4 tsp. pepper

Combine lettuce and mushrooms in a large salad bowl; set aside. Cook bacon in a skillet until crisp; remove bacon, reserving 3 tablespoons drippings in skillet. Crumble bacon, and add to the lettuce mixture. Add vinegar, sugar, salt and pepper to bacon drippings; bring to a boil, stirring constantly, until sugar dissolves. Pour over lettuce mixture; toss gently. Serve immediately. Yield: 6 servings.