1/3 c. salad oil
3 tbsp. cider vinegar
1 tbsp. sugar
1/2 tsp. dry mustard
1/4 tsp. salt
1/8 tsp. pepper
4 slices bacon
1 bag (10 oz.) spinach, or 3/4 lb.
1/4 lb. mushrooms, sliced
2 hard-cooked eggs, chopped

In a small bowl with fork or wire whisk, mix oil, vinegar, sugar, mustard, salt and pepper. In a 10-inch skillet over medium heat, cook bacon until crisp. Drain on paper towels; crumble and set aside. In a large salad bowl, tear spinach into bite-sized pieces and add mushrooms. Pour dressing over and toss gently. Sprinkle with bacon and chopped eggs. Serve immediately. Makes 6 servings.