1 (10 ounce) bag fresh spinach, washed, stemmed and torn
2 cups sliced mushrooms
1/2 of a red onion, sliced into thin wedges
6 slices bacon, cut into thin strips
2 tsp. cornstarch
1/2 cup cider vinegar
3 Tbsp. sugar
3 Tbsp. FRENCH'S® Spicy Brown Mustard
1 tsp. French's® Classic Worcestershire Sauce
2 pink grapefruit, peeled and cut into sections
PLACE spinach, mushrooms and onion in large salad bowl; set aside. Cook bacon in large nonstick skillet over medium-high heat until bacon is crisp. Drain; reserve 2 tbsp. drippings in pan.
COMBINE 1/2 cup water and cornstarch in 2-cup measure until blended. Stir in vinegar, sugar, mustard and Worcestershire. Pour into skillet. Bring to a boil; simmer 2 minutes or until thickened, whisking constantly. Cool slightly.
TOP salad with bacon and grapefruit, and toss with dressing just before serving.
Tip: Pre-washed spinach salad greens are readily available in most supermarkets.