3-4 c. fresh spinach leaves
2 med. nectarines
2-3 tbsp. thinly sliced green onions
4 slices bacon
1/4 c. cider vinegar
1 tbsp. brown sugar
1/2 tsp. salt

Wash and tear spinach leaves from stems; tear large leaves into pieces. Pack into cup to measure. Pat dry with paper towel. Coarsely chop nectarines to make one cup.

Combine spinach, nectarines and onions in bowl. Fry bacon until crisp and crumble. Drain all but 2 tablespoons bacon grease from skillet. Add bacon to spinach mixture.

In bacon grease, add vinegar, sugar and salt. Heat until simmering. Remove from heat; add spinach mix. Toss and serve. 4-6 servings.