Wilted Spinach and Rice Salad

Description
Makes 4 servings.

Ingredients

 * 5 slices bacon
 * 5 ounces fresh spinach, torn into bite-size pieces
 * 1 cup cooked rice, cooled to room temperature
 * 1 cup sliced fresh mushrooms
 * 1 cup quartered cherry tomatoes
 * 1/4 cup chopped red onion
 * 1/4 cup cider vinegar
 * 1 tablespoon sugar
 * 1/2 teaspoon salt
 * 1/4 teaspoon ground white pepper
 * 1/4 teaspoon dry mustard
 * 2 tablespoons water
 * 1 teaspoon oregano
 * 1 teaspoon prepared horseradish
 * 1/4 teaspoon ground black pepper
 * 1 pound peeled and deveined shrimp
 * 3 cups hot cooked rice
 * grated Parmesan cheese (optional)
 * 1/2 teaspoon salt
 * 1/8 teaspoon ground white pepper
 * 1/4 teaspoon ground nutmeg
 * 1 cup shredded Swiss cheese, divided
 * 1/4 cup dry white wine
 * 1/4 teaspoon ground white pepper
 * 1 pound peeled and deveined shrimp
 * 3 cups hot cooked rice
 * grated Parmesan cheese (optional)
 * 1/2 teaspoon salt
 * 1/8 teaspoon ground white pepper
 * 1/4 teaspoon ground nutmeg
 * 1 cup shredded Swiss cheese, divided
 * 1/4 cup dry white wine
 * 1/4 teaspoon ground white pepper
 * 1 cup shredded Swiss cheese, divided
 * 1/4 cup dry white wine
 * 1/4 teaspoon ground white pepper
 * 1/4 teaspoon ground white pepper

Directions
Cook bacon until crisp; drain on paper towels, then crumble. Reserve 2 tablespoons drippings.

Combine spinach, rice, mushrooms, tomatoes and onion in large mixing bowl.

Combine vinegar, sugar, salt, pepper, mustard, reserved drippings and water in small saucepan; heat just to boiling. Pour dressing over salad; toss lightly. Garnish with bacon; serve immediately.