Spinach and Mushroom Salad

This salad is a wonderful winter salad, when fresh salad vegetables are scarce. It is also VERY simple!  My friend Angie Brown taught me how to make this salad. It has been one of my favorites from my first bite!

Spinach and Mushroom Salad

Fresh Spinach, cleaned and torn into bite sized pieces

Sweet Onion, diced (purple/red onion also works well)

Mushrooms, cleaned and sliced

Bacon, cooked crisp and crumbled

Toss together in a large bowl. (Hold the bacon until just before serving.)

Cover and refrigerate undressed leftover salad.

Dressing:

3/4 Cup REAL mayonnaise (NOT miracle whip)

1/4 Cup milk

1 tablespoon bacon drippings (fat from cooking bacon)

2 Tablespoons bacon crumbles

1 tablespoon cider vinegar

1 teaspoon sugar

salt and pepper to taste

Make ahead and refrigerate. Stir before serving, thin with additional milk if necessary. Dress salad just prior to serving. Will keep in refrigerator 3 or 4 days.

One really nice way to brighten this salad is with a can of drained mandarin orange sections. Add a teaspoon of the orange juice packing to the dressing!