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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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