2 tbsp. white wine vinegar
2 tbsp. lemon juice
1/2 c. salad oil
1 tsp. salt
1/4 tsp. pepper
1 tsp. sugar
1/2 tsp. dry mustard
1 clove garlic (optional)

SALAD:

3/4 lb. tender young spinach
6 green onions, sliced thin (1/4 c.)
1/2 c. sliced radishes
1 sm. cucumber, pared and sliced thin

Dressing: Combine all in jar with tight-fitting lid; shake vigorously. Refrigerate until ready to use.

Salad: Wash spinach, remove stems, and tear leaves into bite-size pieces in salad bowl. Arrange other vegetables in groups on spinach; refrigerate, covered, about 2 hours. To serve, remove garlic clove from dressing; shake vigorously. Pour over salad and toss until spinach is well coated. Serve at once. Serves 4 to 6.