5 slices bacon
1/3 c. slivered almonds
1 lg. or 2 sm. bunches fresh spinach
1 apple
3 green onions

DRESSING:

1/4 c. olive oil
3 tbsp. red wine vinegar
1 tsp. sugar
1/2 tsp. Dijon mustard
Salt & pepper to taste

Cook bacon until crisp; drain and crumble. Toast almonds in 1 teaspoon of bacon grease. Wash, drain and tear spinach into bite size pieced. Core and chop apple. Chop green onions. Toss in large bowl. Serve with dressing.