2 c. uncooked rice
1 lg. bottle Italian dressing
1 lg. bunch fresh spinach
1 lg. bunch radishes
3 or 4 bunches green onions
1 lb. bacon

Pre-cook rice, cool and marinate in Italian dressing overnight in refrigerator. Drain excess dressing before serving.

Tear up cleaned spinach leaves. Slice radishes and onions. Layer spinach, rice, radishes and onions in large salad bowl to make 2 or 3 layers. Just before serving top with fried crumbled bacon and toss. Yield: 20 servings.