SALAD:

3/4 lb. tender young spinach
6 green onions, thinly sliced (1/4 c.)
1/2 c. sliced radishes
1 sm. cucumber, pared and thinly sliced

WHITE WINE FRENCH DRESSING:

2 tbsp. white wine vinegar
2 tbsp. lemon juice
1/2 c. salad oil
1/2 to 1 tsp. salt
1/4 tsp. pepper
1 tsp. sugar
1/2 tsp. dry mustard
1 clove garlic (optional)

Make White Wine French dressing: Combine all dressing ingredients in jar with tight-fitting lid; shake vigorously. Refrigerate until ready to use. Wash spinach and remove stems. Tear leaves in bite-size pieces into salad bowl. Arrange other vegetables in groups on spinach. Refrigerate, covered, about 2 hours.

To serve, remove garlic from dressing; shake vigorously. Pour dressing over salad; toss until spinach is well coated. Serve at once. Serves 4-6.