---------- Recipe via Meal-Master (tm) v8.02
  Categories: Salads, Vegetables
       Yield: 4 servings
       1 pk 10 oz. fresh spinach
     1/4 lb Mushrooms, thinly sliced
       1 ea Small red onion, peeled and
       8 ea Slices bacon, cut into 1-inc
       2 ts Dijon or prepared spicy brow
       2 ts Sugar
       2 ts Red wine vinegar
       1 ts Worcestershire sauce
       3 tb Lemon juice
    Trim the spinach of coarse stems and blemished
   leaves, and wash. Pat the spinach dry with paper
   toweling, tear into bite-size pieces, and put into a
   large serving bowl along with the mushrooms and onion.
    Set aside.  Meanwhile, cook the bacon in a 12 inch
   skillet over moderately high heat until crisp -- about
   5 minutes. Drain on paper toweling and reserve.  Pour
   off all but 5 tablespoons of the drippings.  Reduce
   the heat to low.   Add the mustard, sugar, vinegar,
   Worcestershire sauce, and lemon juice to the
   drippings. Stir to mix well.  Pour the dressing over
   the salad, crumble the bacon over it, and toss
   thoroughly.  Serve immediately.
    260 calories per serving.
    Note: To make ahead, prepare the salad and dressing,
   but do not combine.  Cover the salad with plastic food
   wrap and refrigerate.
    Before serving, heat dressing and toss with the salad.