spinach salad

1/2 C. Red Wine Vinegar
1 1/2 tsp. Salt
1 Tbsp. Sugar
1/2 tsp. dry Mustard
1 tsp. Sweet Pickle Relish
1/2 tsp. chopped Capers
1 1/2 C. Vegetable oil
1 1/2 tsp. Olive Oil
3 hard cooked Eggs
3 bunches Spinach
1/4 lb. Bacon, minced
1/2 small Onion, minced
1/2 lb. Mushrooms, sliced


Blend vinegar, salt, sugar, mustard, pickle relish and capers. Stir in vegetable and olive oils. Set dressing aside.
Shred eggs on a medium sized grater. Cover and set aside. Clean spinach, removing tough stems. Drain on paper towels and pat dry. Place leaves in a large bowl.
Saute bacon until crisp. Remove bacon and sprinkle over spinach. Add onion and mushrooms to drippings in skillet. Saute until tender. Stir in 1 cup dressing and bring to a boil. Pour over spinach and toss. Garnish with reserved shredded eggs. Serve with additional dressing. Makes 6 to 8 servings.