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Fresh spinach leaves
sliced red radishes
Sliced white mushrooms
1/2 pound bacon, finely chopped
balsamic vinegar  (about 1/4 cup)
A little chopped shallots (about a tablespoon)
a little dijon mustard (about a teaspoon or less), optional

Put spinach, then mushrooms, then radishes in glass salad bowl.  Cook
bacon till crisp.  Remove bacon from grease using slotted spoon.  Stir
balsamic vinegar, shallots & a little mustard, scraping up drippings.
This is your salad dressing.  Sprinkle bacon bits over salad.  Pour
dressing over salad (the amount is up to you).  Serve layered or toss
lightly.  Serve wilted & warm.  Leftovers are good the next day.
Mmmmm........

Valerie in Tacoma, WA

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