5 slices bacon
1/4 c. sliced almonds
8 c. spinach, rinsed, stemmed & torn into pieces
1 red delicious apple, unpeeled, cored & chopped
3 green onions, sliced

DRESSING:

1/4 c. vegetable oil
3 tbsp. red wine vinegar
1 tsp. sugar
1/2 tsp. prepared mustard
Salt & freshly ground black pepper

Put ingredients in lidded jar. Shake well. Refrigerate.

In skillet, cook bacon until crisp. Drain on paper towel. Crumble. In small skillet cook almonds in 1 tablespoon bacon grease. Shake over high heat until almonds are browned. In large salad bowl combine spinach, bacon, almonds, apple and onions. Toss with dressing. Serves 6 to 8.

Serves with cheese and wine bread.