¾ pound fresh spinach
1 pound fresh mushrooms, sliced
1 small red onion, thinly sliced
8 slices bacon, cut in ¼ inch pieces
¾ cup white vinegar
3 T. sugar
¼ t. salt
¼ t. pepper
1 T. cold water
1 T. cornstarch
1/3 c. seasoned croutons
- Wash spinach and remove stems.
- Tear leaves into small pieces and drain well.
- Separate onion into rings.
- Put vegetables into a large salad bowl and toss lightly.
- Cover with a damp paper towel and refrigerate.
- Pan fry bacon until crisp, reduce heat, and add vinegar, sugar, salt and pepper. Simmer for 5 to 7 minutes.
- Blend cold water into cornstarch to form a paste and gradually add to dressing, stirring well.
- Cook until mixture thickens.
- Pour over vegetables and toss lightly.
- Garnish with croutons and serve immediately.
