Spinach Salad

¼ b. sliced bacon
½ cup sliced scallions
2 tbsp. flour
1 cup College Inn® Beef or Chicken Broth
1/3 cup red wine vinegar
8 cups spinach leaves, torn
2 cups sliced mushrooms

In large skillet, over medium high heat, cook bacon until crisp. Drain, reserving
¼ cup drippings. Crumble bacon; set aside.

In reserved drippings, over medium heat, cook scallion until tender. Stir in flour;
cook 1 minute. Stir in broth and vinegar; heat to a boil. Reduce heat;
cook until slightly thickened.

In large bowl, mix spinach and mushrooms. Pour hot dressing over, tossing to coat well.
Sprinkle with reserve bacon pieces. Serve immediately.

Makes 8 servings