Vegan Spinach and Bacon Salad with Creamy French Dressing

1 Make the coconut bacon first, preheat the oven to 325 degrees.
2 In a mixing bowl, add the coconut flakes, then pour the soy sauce, liquid smoke, maple syrup and paprika on top. Then stir to coat the coconut completely. Now, spray a baking sheet with non stick spray, and spread the coconut evenly onto the pan in a single layer. 
3 Bake at 325 degrees for 15-20 minutes, stirring half way through baking, until brown and crispy. 
4 While the coconut is baking, make the dressing. Add all the French dressing ingredients to a blender. Blend until smooth scraping down the sides as needed. Taste and adjust seasoning. If it is a bit too thick for you, add another tablespoon or so of water. Set aside. 
5 When the coconut bacon is done, add the spinach, coconut bacon, chopped red onion and sliced mushrooms to a serving bowl. If serving immediately, toss with the dressing. If taking to a potluck or party, leave the dressing in a separate container until ready to serve. Then dress just before serving. Enjoy!