Spinach-Shrimp Salad With Hot Bacon Dressing

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Betty Crocker


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4 slices bacon, cut into 1-inch pieces

1/4 cup white vinegar

1 tablespoon sugar

1/4 teaspoon ground mustard

4 cups lightly packed bite-size pieces spinach leaves

1 cup sliced fresh mushrooms (3 ounces)

1 cup crumbled feta cheese (4 ounces)

1/2 pound cooked peeled deveined medium shrimp

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