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6 strips bacon
6 cups torn spinach leaves
1/2 head (small) iceberg lettuce, torn
1 bunch green onions, thinly sliced
1/2 cup vegetable oil
1/4 cup vinegar
1 tablespoon sugar
1 teaspoon salt
1 teaspoon dry mustard
In a skillet, cook bacon until crisp. Drain, crumble and set aside. Place greens and onions in a salad bowl; refrigerate until serving. Combine all remaining ingredients in a jar and shake until well mixed. Just before serving, pour dressing over greens. Toss well to coat. Add bacon and toss.
© Copyright Reiman Publications, 1993-1997
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