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Dressing:
1/4 cup vegetable oil or olive oil
3 tablespoons tarragon vinegar
1/8 teaspoon salt
Freshly ground pepper to taste
1 teaspoon sugar
1/2 teaspoon dry mustard
* See note below.
1 pound spinach fresh, washed and stemmed
5 slices bacon
1/3 cup almonds sliced
3 green onions including some greens, thinly sliced
1 apple red, diced
* Combine oil, vinegar, salt, pepper, sugar, and mustard. Set aside.
1. Drain and thoroughly chill spinach.
2. Sauté bacon in skillet; remove and drain on paper towels. Discard all but 1 tablespoon drippings; add almonds, and stir over medium heat until browned. Remove and drain on paper towel.
3. Before serving, break spinach into bite-size pieces; place in bowl. Add green onions, apple, and almonds; crumble bacon on top. Spoon dressing over salad.
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