Tangy Spinach Salad

6 turkey bacon slices
3 tablespoons lemon juice
2 tablespoons brown sugar
2 tablespoons Dijon mustard
1 (10-ounce) package fresh spinach, torn
1 (8-ounce) package sliced fresh mushrooms

Cook bacon in a large skillet over medium-high heat until crisp; remove bacon, reserving drippings in skillet. Crumble bacon and set aside.
Add lemon juice, brown sugar, and mustard to skillet; cook over low heat, stirring constantly, 1 minute.
Toss together spinach, mushrooms, and lemon juice mixture. Sprinkle with bacon.

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