3 slices bacon
1/4 c. vinegar
1 tbsp. salad oil
1 1/2 tsp. sugar
1/4 tsp. salt
1/8 tsp. dried tarragon leaves, crushed
Dash freshly ground pepper
1/4 c. chopped celery
1 tbsp. sliced green onion
6 c. torn fresh spinach (about 1/2 lb.)
2 med. oranges, peeled & cut into bite-size pieces

In large skillet, cook bacon until crisp. Drain. Reserve 2 tablespoons of bacon drippings. Crumble bacon and set aside. Stir vinegar, oil, sugar, salt, tarragon and pepper into reserved drippings. Bring to boiling point. Add chopped celery and sliced green onions, Gradually add spinach, tossing just until leaves are coated and wilted slightly. Add oranges and crumbled bacon. Toss lightly.

Makes 6 to 8 servings.