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In a large bowl, combine spinach, mushrooms and green onions. If desired, sprinkle with pepper; set aside.
In a 12-inch skillet, cook bacon until crisp. Remove bacon, reserving 2 tablespoons drippings in the pan (add salad oil, if necessary, to make 2 tablespoons). Crumble bacon; set aside. Stir vinegar, sugar and dry mustard into drippings. Bring to a boil; remove from heat. Add the spinach mixture. Toss mixture in pan for 30 to 60 seconds or until spinach is just wilted.
Transfer spinach mixture to a serving dish. Add chopped egg and crumbled bacon; toss to combine. Serve salad immediately.