12 oz. fresh spinach, rinsed, stemmed (dip in salt water if sandy)
1 head iceberg lettuce
1 red onion, sliced thin
1 pt. fresh strawberries, hulled & halved
1 to 2 naval oranges, peeled, sliced thin, rind reserved
5 strips bacon, fried crisp & crumbled
Nectarine slices (optional)

Tear greens into bite size pieces; combine in salad bowl. Separate onion slices into rings; arrange on greens. Add prepared berry halves and orange slices. Chill well. At serving time, sprinkle crumbled bacon over all. Add enough dressing to moisten greens. Toss lightly. This salad can be arranged on a large white platter with the dressing drizzled over the top and is very spectacular. Serves 12.

MINT DRESSING:

1/2 c. mint leaves, lightly packed
1/4 c. parsley leaves, lightly packed
2 tbsp. orange rind, grated
1 tbsp. lemon rind, grated
1/2 c. oil
1/2 c. white wine vinegar
2 tbsp. sugar

Combine all ingredients in a blender or food processor; blend until thoroughly combined (parsley and mint should be well minced). Do not make this dressing more than a couple of hours ahead and keep it at room temperature or the flavor will be too strong. You can add 1 more tablespoon of sugar and 1/4 cup more vinegar to stretch it out if you wish. Makes 1 3/4 cups.