Ingredients

6 bacon strips

6 cups torn spinach leaves

1/2 small head 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 ground mustard

Directions

In a skillet, cook bacon until crisp. Drain, crumble and set aside. Place greens and onions in 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. Yield: 6-8 servings.