Spinach Salad

2 Tbsp butter or olive oil (or combination)
1 cup onion, chopped
6 small Portabella mushrooms, sliced thin
2 pears, chopped
2 tomatoes, sliced into wedges then cut in half (bite size pieces)
2 Tbsp fresh lemon juice
10 fresh oregano leaves
1 tsp thyme
1 tsp dried basil
1/4 cup dry white wine
Fresh Spinach, enough for 6 to 8 servings
One half cup real bacon bits

Heat oil or butter in saute pan. Add onion and saute slowly until softened.
Add mushrooms and saute for another 5 minutes until mushrooms are soft. Add
pear, tomato, lemon juice, herbs, and wine. Saute until heated through. Arrange
spinach on a dinner plate, tearing into bite size pieces, top with saute and
garnish with bacon bits.

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