Spinach and Mushroom Salad
4 slices bacon
2 tsp sugar
2 T cider vinegar
2 T lemon juice
1/2 tsp salt
1/4 lb mushrooms, sliced
1/4 cup green onions, sliced
1/2 pound fresh baby spinach
2 hard cooked eggs, sliced or cut into wedges
opt: 5-6 radishes, sliced
Cook bacon in skillet, remove to drain on paper towel, crumble and reserve. Measure bacon fat and return 2 T to skillet. Stir in sugar, vinegar, lemon juice and salt. Keep warm over low heat.
Wash and remove stems from spinach. Dry thoroughly and tear into bite size pieces.
Add scallions and mushrooms to sauce mixture in skillet, cook until slightly wilted.
Pour warm dressing over spinach, toss with bacon, eggs and optional radishes.