4 to 6 slices bacon
1 sm. head butter or leaf lettuce
1/2 lb. washed, trimmed spinach
2 green onions, sliced
1 tbsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
4 tbsp. cider vinegar
2 tbsp. water
crisp croutons for garnish

Cut bacon slices into eighths and fry until crisp. Drain on paper towels. Reserve 2 tablespoons of the drippings. Rinse lettuce and tear into bit sized pieces. Rinse spinach and remove stems. Combine with lettuce in salad bowl. Add onions. Cover and refrigerate until just before serving. Add sugar, salt, pepper, vinegar and water to the reserved bacon drippings in the pan. Set aside until ready to serve. At serving time, bring dressing mixture to boiling, stir and pour over the lettuce-spinach mixture. Toss. Top with bacon bits. Sprinkle with croutons and/or other desired toppings such as crumbled blue cheese, sliced hard-cooked egg, chopped tomato, sliced radishes or sliced fresh mushrooms. Serve immediately.