1/2 lb. fresh spinach
1 lg. head romaine
1/2 lb. fresh mushrooms
6 strips bacon
3 green onions & tops

DRESSING:

6 tbsp. salad oil or olive oil or combination of both
1 1/2 tbsp. lemon juice
1 clove garlic, mashed
3/4 tsp. salt
1/4 tsp. each pepper, sugar
1/8 tsp. dry mustard
1 egg yolk

Wash spinach, discard stems. Wash romaine, break into large pieces. Wrap spinach and romaine in damp towel, chill. Clean mushrooms with dampened paper toweling or cloth, slice.

Cook bacon until crisp, drain and crumble. Thinly slice green onions and tops. Place dressing ingredients in blender. Blend until smooth. Toss dressing with salad ingredients and serve.