Title: Spinach and Mushroom Salad
Categories: Salads, Vegetables, Side dish
Yield: 8 Servings

1 1/2 lb Spinach leaves,fresh
1/4 lb Mushrooms,large,fresh
2 tb Lemon juice
3 tb Wine vinegar
3/4 c Peanut oil
Salt
Black pepper,freshly ground
2 ts Mustard,prepared
1 Garlic clove,peeled/halved
4 Bacon slices*

* - cooked until crisp, drained, and crumbled.

1. Trim off and discard tough stems and bruised spinach leaves. Drain, wrap
in damp paper toweling, and refrigerate until ready to use, at least
several hours. When ready to use, spinach will be dry and crisp.
2. Trim and slice mushrooms diagonally. Place in nonmetal bowl, add lemon
juice, and toss to blend. Cover and refrigerate until ready to use.
3. Combine remaining ingredients except crumbled bacon. Beat until blended.
Refrigerate until ready to use.
4. Beat dressing just before using.
5. To serve, combine spinach leaves, mushrooms, and dressing, add crumbled
bacon, and serve at once.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini