1 egg, slightly beaten
1/4 c. vegetable oil
Juice of 1 lemon
1 tbsp. Parmesan cheese
2 tbsp. Dijon mustard
1 tsp. sugar
Dash pepper
1 1/4 lbs. fresh spinach
1/4 lb. fresh mushrooms
6 slices bacon, cooked and crumbled
2 hard cooked eggs, chopped

Combine egg, oil and seasonings in a jar. Shake until well blended; chill. Remove stems from spinach. Wash leaves thoroughly; pat dry. Tear into bite-size pieces. Quickly rinse mushrooms in cold water; pat dry and slice. Combine in large bowl; cover and chill. Toss spinach mixture with salad dressing before serving. Top with bacon and eggs.