Spinach Salad

12 ounces spinach (wash, spin and tear into bite-size pieces)

½ pound white mushrooms, stems removed, thinly sliced

1 medium red onion, thinly sliced

3 hard boiled eggs, cooled and chopped

1 ounces reduced-fat bacon bits

Dressing

¼ cup sugar

¼ cup canola oil

2 tablespoons red wine vinegar

½ teaspoon salt (optional)

1 teaspoon finely chopped onions

Pinch of dry mustard

Prepare spinach ahead of time. Place in bag and refrigerate to make it crispy. Refrigerate mushrooms, onion and eggs until ready to mix.

For dressing, place sugar, oil, vinegar, salt, onions and dry mustard in blender or food processor. Mix well. Pour into jar and refrigerate until ready to use.

To serve: In a salad bowl gently toss together spinach, mushrooms, onion, eggs and bacon bits. Pour dressing over just before serving.

Serves five to six.