Tear spinach into bite-sized pieces and add mushrooms, water chestnuts, bacon, cheese and onion. In a blender, process vinegar, chutney with liquid, garlic, mustard, and sugar until smooth. Slowly add oil processing until thick and creamy. Season with salt & pepper. Toss salad with dressing. Dressing may be refrigerated, but bring to room temperature before serving.
Notes
Recipe By: The Seattle Classic Cookbook
Serving Size: 8