1 lb. fresh spinach
8 slices crisp bacon
2 hard boiled eggs
Thin slices of red onion
8 oz. fresh mushrooms
3 c. oil
2 1/2 c. sugar
3 tsp. salt
3 tsp. dry mustard
3 tsp. grated onion
1 c. vinegar

Wash spinach; blot dry. Remove stems; mix with crumbled bacon, sliced eggs, red onion and sliced mushrooms. Refrigerate. Blend sugar, salt, dry mustard, onion and vinegar at low speed. Gradually add oil, blending until creamy. Pour over salad just before serving. (Remaining dressing may be refrigerated for later use.)