Bacon-Tomato Spinach Salad

1/2 pound sliced bacon, diced
1/3 cup Catalina salad dressing
1/2 teaspoon prepared mustard
1/4 teaspoon salt
1/8 teaspoon pepper
8 cups baby spinach or torn fresh spinach
2 medium tomatoes, cut into wedges
1/2 cup crumbled blue or feta cheese

In a large skillet, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 2 tablespoons of drippings. Add the salad dressing, mustard, salt and pepper to the drippings; cook and stir over low heat until heated through. In a large salad bowl, combine the spinach, tomatoes, cheese and bacon. Drizzle with warm dressing; toss gently to coat. Yield: 8 servings.