1 (10 oz.) pkg. fresh spinach
1 carrot, grated
2 hard-cooked eggs, cut into thin strips
1 (4 oz.) can mushrooms, drained (I use fresh)
1-2 tbsp. bacon bits
1 can sliced water chestnuts, drained

Wash spinach well. Drain and tear into bite-size pieces. Be sure to remove all sand. Combine remaining ingredients and toss lightly with dressing.

HONEY-MUSTARD DRESSING:

8 oz. mayonnaise or salad dressing
1/4 c. buttermilk
1/4 c. Dijon-style mustard
1/2 to 1 c. honey to taste

Combine ingredients and mix well. Makes 2 to 3 cups dressing. (Low-calorie mayonnaise or salad dressing can be used, if desired.)