Mardi Gras Salad

6 ounces romaine lettuce, rinsed, dried and shredded
6 ounces spinach leaves, rinsed, dried, stems removed and shredded
5 slices bacon, fried, drained and crumbled
½ red onion, thinly sliced
¾ cup mandarin orange sections
4-ounces fresh mushrooms, sliced
Mardi Gras Dressing (recipe below)

Place romaine lettuce and spinach in a large salad bowl. Add crumbled bacon, onion, mandarin orange sections and mushrooms. Mix and toss the ingredients. Add enough dressing to coat the leaves, tossing with the salad. Serve at once. Yield: 4 servings.

Mardi Gras Dressing:
1 teaspoon chopped onion
¼ cup malt vinegar
1 teaspoon sugar
½ teaspoon dry mustard
½ teaspoon salt
¼ cup olive oil

Put onion, vinegar, sugar, mustard and salt in an electric blender. While blending on low speed, gradually add the olive oil. May be made ahead of time. Before using, blend the dressing. Yield: ½ cup.