SHRIMP AND SPINACH SALAD

4 Cups lightly packed bite-size pieces spinach leaves
1 Cup sliced fresh mushrooms (3 ounces)
1 Cup crumbled feta cheese (4 ounces)
½ Pound cooked peeled medium shrimp
¼ Teaspoon ground mustard
1 Tablespoon sugar
¼ Cup white vinegar
4 Slices bacon, cut into 1-inch pieces

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 to coat. Serve immediately.

Serving size: ¼ of salad
Calories: 210
Fat: 12 g
Cholesterol: 150 mg
Carbohydrate: 7 g
Protein: 20 g
Sodium: 670 mg

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