Spinach Salad

from Mary Bishop
1 bag Spinach leaves
Craisins
Crumbled bacon
Swiss cheese
Sliced mushrooms
Sliced strawberries
Red onion
Pine nuts
Honey Mustard Dressing
3 TBSP cider vinegar
3 TBSP honey
6 TBSP mayo
1 TBSP Dijon mustard
1 TBSP finely minced red onion
1 ½ TBSP chopped fresh parsley
Pinch salt
¾ cup vegetable oil
Heat vinegar and honey until honey dissolves. Pour into bowl and cool. Wisk in other ingredients. Makes 1 ½ cups up to 3 days ahead. Best at room temp.