SALAD:

8 oz. fresh spinach, turn into bite-size pieces
8 mushrooms, sliced
1 c. sliced water chestnuts
6 slices bacon, crisply cooked & crumbled
1/4 c. fresh bean sprouts
1/2 c. shredded Gruyere cheese
1/2 c. thinly sliced red onion

Combine all the ingredients in a large bowl. Mix lightly. Add dressing. Serves 6-8. I have tasted lots of spinach salads but this is really the best.

DRESSING:

1/4 c. wine vinegar
4 tbsp. chutney
2 cloves garlic, crushed
2 tbsp. Dijon mustard
1/2 c. vegetable oil

Combine vinegar, chutney, garlic and mustard in food processor or blender. Blend until smooth. With machine running, slowly pour in oil through feed tube and process until smooth. If dressing is prepared in advance, refrigerated until 30 minutes before serving. Bring to room temperature and blend.