Spinach, Mushroom and Red Onion Salad

The dressing is what makes this simple spinach salad special. It's equally good on sliced garden-fresh tomatoes on lettuce. From a February 1989 issue of Bon Appetit.

• Ready In: 25 mins
• Serves: 6-8

Ingredients

• For Dressing

• 1⁄2 cup  vegetable oil
• 3  tablespoons  garlic vinegar or 3  tablespoons white wine vinegar
• 1 1⁄2 tablespoons dry white wine
• 1 1⁄2 tablespoons soy sauce
• 1 -2  small garlic clove, minced
• 3⁄4 teaspoon dry mustard
• 1⁄2 teaspoon sugar
• 1⁄2 teaspoon  scant curry powder
•  salt & freshly ground black pepper

• For Salad

• 2  bunches spinach, stemmed and torn into bite-size pieces
• 8  ounces mushrooms, sliced
• 6  bacon, slices cooked crisp and crumbled
• 3  hard-cooked eggs, finely chopped
• 1  red onion, thinly sliced, separated into rings

Directions

1. For Dressing:.
2. Whisk all ingredients in small bowl.
3. (Can be prepared 1 day ahead. Cover and refrigerate.).
4. For Salad:.
5. Combine all ingredients.
6. Whisk dressing to blend, add to salad and toss to coat; serve immediately.