1 quart torn spinach
2 cups mushrooms slices
1 1/2 cups red onion rings
2 (10 ounce) packages frozen peas, cooked, drained
1 cup mayonnaise
1/2 teaspoon granulated sugar
1/2 teaspoon curry powder
2 crisply-cooked bacon slices, crumbled

In a 2 1/2-quart salad bowl, layer spinach, mushrooms, onions and peas.

Combine mayonnaise, sugar and curry powder. Spread over salad to seal. Cover; refrigerate overnight.

Top with bacon before serving.

Serves 8.