2 tbsp. sesame seeds
1/3 c. pure vegetable oil
1/4 c. lemon juice
1/2 lb. fresh mushrooms
1 c. (6-8 1/2 oz. can) water chestnuts
1 tsp. salt
1/8 tsp. hot pepper sauce
2 tbsp. soy sauce
10 oz. pkg. fresh spinach

Heat sesame seeds in saucepan until toasted. Remove from heat to a bowl. Add oil, lemon juice, soy sauce, salt and hot pepper sauce. Stir in sliced mushrooms and water chestnuts. Cover and chill. Rinse spinach and drain well. Tear into bite size pieces. Place in salad bowl. Just before serving toss with mushroom mixture.