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Tangy Spinach Salad

    1/2 lb. Spinach leaves washed
    3 cups sliced fresh mushrooms
    6 slices of bacon
    2 tablespoons brown sugar
    2 tablespoons Dijon style mustard
    3 tablespoons lemon juice

Remove and discard stems from spinach. Tear into bite size pieces
and place in bowl. Add mushroom slices. Cook bacon until crisp,
remove from pan. To the bacon drippings, add brown sugar, mustard
and lemon juice. Cook for 1 minute and remove from heat. Crumble and
distribute bacon over salad, add hot dressing, toss and serve.

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