Spinach and Mushroom Salad

Yields:	8 servings
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	Preparation	15 minutes
	Cooking	25 minutes
	Ready In	40 minutes

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Ingredients

1 1/2	pounds	spinach	fresh
1/4	pound	mushrooms	large, fresh
2	tablespoons	lemon juice
3	tablespoons	wine vinegar
3/4	cup	peanut oil
1	x	salt
1	x	black pepper	freshly ground
2	teaspoons	prepared mustard	repared
1	clove	garlic	peeled, halved
4	slices	bacon	*

Directions

* - 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 non-metal 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.

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S&W Kick-Off Chili

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