Don Silvers

You can toss this salad together in quick time by preparing the spinach and dressing in advance.

Makes 4 to 6 servings

1 pound fresh young spinach

4 slices bacon, snipped

1/3 cup chopped onion

1/4 cup water

3 tablespoons cider vinegar

3 tablespoons lemon juice

1 teaspoon salt

1 teaspoon dry mustard

1 ripe avocado, peeled and cubed

1/2 pound fresh mushrooms, sliced

Wash and pick over spinach, removing stems. Pat dry and place in a serving bowl. Cover and refrigerate. Fry bacon till crisp; remove to a paper towel to drain. Saute onion in bacon drippings till soft but not brown. Add water, vinegar, lemon juice, salt and mustard. Bring to a boil. Remove from heat and set aside. When ready to serve, sprinkle bacon, avocado and mushrooms over spinach. Reheat dressing; pour over salad. Toss and serve immediately.