Spinach Mushroom Salad

8 oz sliced fresh mushrooms

At least 3 hours ahead (I usually let it sit overnight), marinate mushrooms in:

Dressing

½ C vinegar (I like apple cider vinegar)

¼ C salad oil (I like olive oil)

1 ½ tsp grated or minced onion

1/3 C sugar

½ tsp dry mustard

½ tsp poppy seeds

1 tsp salt

At serving time, toss mushrooms & dressing with:

2 bunches fresh spinach (washed)

½ head lettuce (iceberg adds a nice crunch)

1/3 lb Swiss cheese, grated

¼ lb bacon, cooked & crumbled (optional, but yummy)

1 bunch green onions, sliced

Makes one large salad. Best if eaten immediately.

~Marcie Norton