1 lb. fresh spinach
2 tbsp. sesame seeds
1/3 c. salad oil
1/4 c. lemon juice
1 tsp. salt
1 tsp. sugar
2 tbsp. soy sauce
1/8 tsp. Tabasco
1/2 lb. fresh thinly sliced mushrooms
1 can water chestnuts, drained & sliced

Heat sesame seeds in dry skillet until toasted. Remove from heat. Stir in lemon juice, soy sauce, salt, sugar, Tabasco sauce and oil. Add mushrooms and water chestnuts. Cover and chill overnight. Wash spinach well, dry and tear out large veins. Toss well just before serving.