Bacon Tomato Spinach Salad

1/2 lb. sliced bacon, diced

1/3 c. Catalina Salad Dressing

1/2 tsp. prepared mustard

1/4 tsp salt

1/8 tsp. pepper

8 cups baby spinach or torn fresh spinach

2 med. tomatoes, cut in wedges

1/2 cup crumbled blue or feta cheese

In a large skilled, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 2 tbs. drippings. Add the salad dressing, mustard, salt and pepper to the drippings; cook and stir over low heat until heated though. In a large sald bowl, combine the spinach, tomatoes, cheese and bacon. Drizzle with warm dressing; toss gently to coat.

Yield: 8 servings.