4 slices bacon
1 egg, slightly beaten
2 tbsp. lemon juice
2 tbsp. salad oil
1 tbsp. Dijon mustard
1 tbsp. grated Parmesan cheese
1 tsp. sugar
1 tsp. Worcestershire sauce
Dash of pepper
6 c. fresh spinach torn in bite-size pieces
2 c. or 1/2 lb. fresh mushrooms, sliced
2 hard-cooked eggs, chopped

Cook bacon and crumble. Reserve 2 tablespoons drippings. In covered jar or shaker, combine bacon drippings, egg, juice of lemon, salad oil, mustard, cheese, sugar, Worcestershire sauce and pepper. Shake well before serving. In large bowl combine remaining ingredients and reserved bacon. Serve with dressing (may be heated). Makes 8 cups.