Categories: Pasta, Salads 
      Yield: 10 servings 
  
      1 pk Fresh spinach, washed, stems 
           -removed and torn into 
           -bite-size pieces (10 oz) 
    1/2 lb Mushrooms, sliced 
      7 oz MUELLER'S Pasta Swirls, 
           -cooked, rinsed with cold 
           -water and drained 
      1 md Red onion, sliced 
      6 sl Uncooked bacon, coarsely 
           -chopped 
      1 T  Cornstarch 
      1 T  Sugar 
      1 t  Salt 
    1/2 t  Pepper 
      1 c  HELLMANN'S or BEST FOODS 
           -Real Mayonnaise 
      1 c  Water 
    1/3 c  Cider vinegar 
  
  In large serving bowl, toss spinach, mushrooms, pasta and red onion. In 
  medium skillet, cook bacon over medium-high heat until crisp. Remove with 
  slotted spoon. Pour off all but 2 tablespoons drippings. In small bowl, mix 
  cornstarch, sugar, salt and pepper. With wire whisk, stir cornstarch 
  mixture into drippings in skillet until smooth. Stir in mayonnaise until 
  blended. Gradually stir in water and vinegar. Over medium heat, bring 
  mixture to a boil; stir constantly. Boil 1 minute. Pour over spinach 
  mixture. Add bacon; toss to coat well. Serve immediately. 
   
  Makes 8-10 servings.