Spinach Bacon Salad with Warm Dressing
mushrooms, thinly sliced
bacon, cut into 1 inch pieces
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.
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.
Add the mustard, sugar, vinegar, worcestershire sauce and lemon juice to the drippings.
Pour the dressing over the salad, crumble the bacon over it, and toss thoroughly.
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.