12 ounces fresh spinach
6 green onions, sliced
6 radishes, sliced
2 hard-cooked eggs
2 slices bacon
1 1/2 tbsp. sugar
3 tbsp. vinegar
1 tbsp. water
1/2 tsp. salt
1/8 tsp. pepper

Wash spinach; tear into bite-sized pieces. Add onions and radishes. Refrigerate, tightly covered. Peel and slice eggs.

Microwave (high) bacon, covered with paper towel, in 2-cup microwave-safe measure 3 to 4 minutes or until crisp. Remove bacon; set aside. Add remaining ingredients to drippings. To make ahead, prepare to this point. Complete just before serving.

Microwave (high), uncovered, 45 to 60 seconds or until mixture boils. Pour over greens in salad bowl; toss lightly. Top with sliced egg and crumbled bacon.

A delicate dressing that flavors the salad as it wilts fresh greens.