1/4 c. salad oil
3 tbsp. red wine vinegar
1 tsp. sugar
1/2 tsp. prepared mustard
Salt and freshly ground pepper
5 slices bacon
1 c. slivered almonds
1 lb. fresh spinach, torn into bite-size pieces
2 unpeeled red apples, cored and coarsely chopped

Combine oil, vinegar, sugar, mustard, salt and pepper in jar with tight lid; shake well and refrigerate. Cook bacon, drain well and crumble. Discard all but 1 tablespoon bacon fat. Toast almonds in fat.

Combine spinach, bacon, apple and almonds. Just before serving, pour dressing over and toss.