1 lb. spinach, rinsed and torn into pieces
1/2 lb. bacon, fried and crumbled
1/4 lb. fresh mushrooms, sliced
1 c. sliced water chestnuts
1/2 c. black olives

DRESSING:

2 hard cooked eggs, mashed with fork while warm
1/2 tsp. salt
1 1/2 tsp. sugar
1 tbsp. pepper
1 clove garlic, crushed
1/2 c. olive oil
1 tbsp. Dijon mustard
5 tbsp. heavy cream
1/4 c. red wine vinegar

Serves 8-10. In large bowl, combine all salad ingredients and toss well with creamy mustard dressing.

DRESSING: Mix eggs one at a time; in order thoroughly blend all other ingredients into mashed eggs. Whisk until smooth.