Ingredients
6 bacon strips, chopped6 cups torn spinach leaves1/2 small head iceberg lettuce, torn6 green onions, thinly sliced1/2 cup canola oil1/4 cup white vinegar1 tablespoon sugar1 teaspoon salt1 teaspoon ground mustard
Preparation
In a small skillet, cook bacon over medium heat until crisp, stirring occasionally. Drain on paper towels. Refrigerate greens and onions in a salad bowl until serving. Combine remaining ingredients in a jar with a tight-fitting lid; shake well. Just before serving, pour dressing over greens; toss to coat. Serve with bacon.
