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Nutrition information coming soon.
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.