12-16 oz. bacon (cooked crisp, cut in 1/2" pieces)
10 oz. fresh spinach
1/2-1 c. fresh mushrooms
1/4 c. slivered almonds
1 (11 oz.) can mandarin oranges
2-3 green onions, chopped

DRESSING:

2/3 c. sugar
1 sm. onion, quartered
1 tbsp. paprika
1/2 tsp. prepared mustard
1/2 tsp. tarragon wine vinegar
1 1/2 tsp. salt
1 c. vegetable oil
1 tbsp. celery seed

Process dressing ingredients in blender or food processor until smooth. Store in refrigerator. Makes 2 cups. Use over tossed salad ingredients.