SALAD:

1/2 lb. bacon
1 (2 1/2 oz.) pkg. sliced almonds
1 (10 oz.) pkg. fresh spinach, washed, stems removed, chilled
1 (11 oz.) can mandarin oranges, drained & chilled

DRESSING:

1 c. catsup
1 c. vegetable oil
2/3 c. vinegar
2/3 c. sugar
1 sm. grated onion, optional
1 tsp. salt
1 tsp. celery seed
1/2 tsp. paprika
Juice of 1 lemon
1 garlic clove, minced
Pinch of dry mustard
1/2 tsp. Worcestershire sauce

Salad: Cook bacon until crisp. Drain, crumble and set aside. Saute almonds in bacon grease over medium heat until lightly brown. Drain. In a large bowl, toss spinach and oranges. Stir in dressing and almonds. Serve immediately. Serves 4.

Dressing: Combine first 10 ingredients in a quart jar and shake well. Add a pinch of dry mustard and Worcestershire sauce. Refrigerate. Keeps indefinately. Makes 4 cups.