Spinach-Shrimp Salad with Hot Bacon Dressing           

4 slices bacon, cut into 1 inch pieces                                                                                           

1/4 cup white vinegar

1 T sugar

1/4 tsp ground mustard (dry)

4 cups lightly packed bite-size pieces spinach leaves

1 cup sliced mushrooms (3 oz)

1 cup crumbled feta cheese (4 oz)

1/2 lb cooked peeled deveined medium shrimp

Cook bacon in 10 inch skillet over medium-high heat, stirring occasionally, until crisp.  Stir in vinegar, sugar and mustard; continue stirring until sugar is dissolved.  Toss spinach, mushrooms, cheese and shrimp in large bowl.  Drizzle hot bacon dressing over spinach mixture; toss.    Serve immediately.

1 SERVING: Cal 200 (cal from fat 110); fat 12g (sat fat 7g); chol 150mg; sodium 670mg; carb 7g (dietary fiber 1g); protein 20g; DAILY VALUE: vit A 62%; vit C 8%; Iron 18%; DIET EXCHANGES: 2 1/2 med-fat meat; 1 vegetable               

Source:  Betty Crocker’s Quick & Easy cookbook