1/4 c. olive oil
3 tbsp. wine vinegar
1 tsp. sugar
1/2 tsp. prepared mustard
Salt and pepper

Combine above ingredients in a jar with a tight fitting lid, and shake well. Refrigerate until ready to use. 1 lb. fresh spinach (stems discarded) torn into bite size pieces 1 unpeeled red apple, cored and coarsely chopped 3 green onions, thinly sliced 1/4 c. sliced almonds

Cook bacon in large skillet over medium heat until browned and crisp. Drain well on paper towels. Crumble and set aside. Discard all but 1 tablespoon of fat from skillet. Add almonds to skillet and shake pan over medium high heat, until nuts are lightly toasted. Remove from heat.