Spinach & Bacon Salad

Author

Unknown

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Measurements	Ingredients
1 Pound	Fresh Spinach, Washed, Drained & Torn
1 Head	Red Leaf Lettuce (or $\frac{1}{2}$ Head Iceberg Lettuce), Washed, Drained & Torn
$\frac{1}{4}$ Pound	Bacon, Fried Crisp, Drained, Cooled & Crumbled
$\frac{1}{4}$ Cup	Sugar
1 Teaspoon	Salt
1 Teaspoon	Dry Mustard
1 Teaspoon	Juice Scraped From An Onion (Onion Juice)
$\frac{1}{3}$ Cup	Cider Vinegar
1 Cup	Salad Oil

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Instructions

1. Prepare the salad greens: Wash, drain, and tear the fresh spinach and the red leaf (or iceberg) lettuce. Place them in a large salad bowl.
2. Cook the bacon: Fry the bacon until crisp. Drain the fat, let the bacon cool, and then crumble it.
3. Make the dressing: In a separate bowl, mix the sugar, salt, dry mustard, onion juice (juice scraped from an onion), cider vinegar, and salad oil. (These are the “last 6 ingredients” mentioned in the note).
4. Combine the salad: Add the crumbled bacon bits to the salad greens.
5. Dress the salad: Pour the dressing over the salad greens and bacon just before serving.
6. Toss gently to combine and serve immediately.

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