5 slices bacon
3 tbsp. lemon juice
2 tbsp. salad oil
1 tbsp. sugar
1/2 tsp. salt
1/2 tsp. tarragon
1 lb. spinach
1 c. sliced green onions
1 1/2 c. celery slices
Sliced orange sections

Fry bacon crisp, but not hard and cut into small pieces. In a jar combine bacon, 2 tablespoons bacon fat, lemon juice, salad oil, sugar, tarragon and salt. Shake very well until combined. Thoroughly wash spinach and break into bite-sized pieces. Add onions, celery and orange sections.

Pour dressing over all and toss until well coated. If desired, use half as much spinach and use lettuce leaves and tomatoes. Carrots or other vegetables of choice may also be added as well.