1 lb. spinach
1 lb. bacon
1 med. onion, sliced thin
8 oz. fresh mushrooms, sliced thin
1/8 c. sugar
3 oz. Italian dressing
3 oz. white vinegar
Seasoned croutons

Wash spinach and drain; refrigerate at lest 1 hour. Fry bacon until crisp; drain and crumble. In large skillet, saute onion in 1/2 cup bacon drippings. Add sugar, dressing and vinegar. Pour over spinach which has been tossed with bacon and mushrooms. Top with croutons and serve immediately. Serves 6.