Eggs Spinach Salad
|Spinach||1 Pound, torn into bite-size pieces to make about 8 cups|
|Mushrooms||4 Ounce, sliced to make about 1 1/2 cups|
|Bacon slices||4 , cut into 1-inch pieces|
|Onion||1 Small, chopped to make about 1/4 cup|
|Dry mustard||1⁄4 Teaspoon|
|Cider vinegar||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Hard cooked egg||1 , finely chopped|
1. Mix spinach and mushrooms in large bowl; reserve.
2. Place bacon in 4-cup measure. Cover loosely and microwave on high 4 to 5 minutes or until crisp. Remove bacon with slotted spoon; drain and reserve.
3. Stir onion into bacon fat in 4-cup measure. Cover loosely and microwave about 2 minutes or until soft. Stir in sugar, mustard, pepper and vinegar. Pour over spinach and mushrooms; toss. Sprinkle with bacon, cheese and egg.