6 slices bacon
1 can chunk pineapple in juice
1 bunch fresh spinach
2 tsp. cornstarch
2 tbsp. cider vinegar
1 onion, sliced thin
1/4 tsp. dry mustard
Freshly ground pepper

Chop bacon. Fry in wok until crisp. Drain and reserve. Discard all but 2 tablespoons of pan drippings. Drain pineapple, reserving juice. Wash spinach. Dry and remove stems. Mix cornstarch, vinegar, mustard and pineapple syrup. Stir into hot bacon drippings. Cook, stirring, about 2 minutes until sauce thickens slightly. Add pineapple chunks and heat through. Remove from heat. Stir in spinach, onions and a few grinds of fresh pepper. Toss until spinach is coated with dressing. Serve immediately. Makes 4 to 6 servings.