Instructions: Wash spinach; dry well between paper towels. Tear into large bite-size pieces and store in an airtight container in the refrigerator until 20 minutes before ready to use. Allow spinach to come to room temperature before using.

In a small frypan, pan-fry bacon until crisp; remove with a slotted spoon, drain, and keep warm. Saute onion in remaining hot bacon grease until tender but still crisp. Add vinegar, sugar, and salt, blending well; cook, stirring frequently, until bubbling hot. Place spinach, orange pieces, and mushrooms in a large salad bowl. Pour boiling hot dressing over greens, fruit, and mushrooms; toss lightly, coating greens well. Add pepper to taste.

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