5 ounce bag of Organic Baby Spinach Leaves, rinsed

9 slices of bacon, cooked and crumbled OR use Bacon Bits

4 Tablespoons Bacon Grease OR use Olive Oil OR Vegetable Oil, etc.

4.5 ounce jar of Sliced Mushrooms, drained

Croutons, Optional or toast 4 slices of bread and cut-up into pieces

4 Hard Boiled Eggs, also Optional, if you choose to use eggs, boil and refrigerate them ahead of time

2 Tablespoons Flour

1 cup Red Wine Vinegar

1/2 cup Sugar

6 teaspoons Yellow Mustard

 

Directions:

 

Fry Bacon OR get out Bacon Bits, if using Bacon Bits, get out Olive Oil OR Vegetable Oil, too

Open the 4.5 ounce jar of Sliced Mushrooms and drain

Rinse the 5 ounce bag of Organic Baby Spinach

Get out Croutons OR toast 4 slices of bread and cut-up into pieces

If you are using Hard Boiled Eggs, get them and slice them

 

In medium size pot, put in 4 Tablespoons of Bacon Grease.

Add 2 Tablespoons Flour and mix well until smooth.

Add 1 cup Red Wine Vinegar

Then add 6 teaspoons Yellow Mustard

Place pot on low to medium heat and cook until starts to boil and starts to thicken.

IF it is getting too thick, add water to thin only slightly, this dressing should be slightly thickened.

 

Remember, this dressing should be only slightly thickened.

 

Place 1/4 of Spinach Leaves onto 4 plates

Put 1/4 of drained Mushrooms over Spinach Leaves

Sprinkle 1/4 Crumbled Bacon OR Bacon Bits over Mushrooms and Spinach Leaves

Optional: Place cut-up Hard Boiled Eggs on above

Also Optional: Sprinkle above with Croutons OR cut-up pieces of toast

Pour dressing over top and serve.

 

 

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