Black Bean and Spinach Salad

4 cups fresh spinach leaves (about 10 oz.)
1 can (15 oz.) black beans
1 cup crumbled feta cheese (about 4 oz.)
1 cup sliced fresh mushrooms
4 slices bacon, chopped
1/4 cup vinegar
1 tablespoon sugar
1/4 teaspoon dry mustard
Wash and dry spinach leaves. Tear into bite size pieces, place in serving bowl. Rinse black beans with cold water and drain well, place on top spinach leaves. Add crumbled feta cheese. * Clean and slice mushrooms and layer on top other ingredients. Refrigerate until ready to add dressing.

Chop bacon and scramble fry until crisp. To bacon and drippings add sugar, mustard, and vinegar. Stir to dissolve sugar. Pour hot dressing over salad and toss to coat. Serve immediately.

* Feta cheese is stored in salt brine. To decrease salty taste, soak cheese in cold water or milk for 10 to 15 minutes. Drain well before using.

** NOTE: For a nice variation try adding to the salad 1/2 pound cooked, peeled, and deveined shrimp.