Wilted Spinach Toss
|Vinegar||1⁄4 Cup (4 tbs)|
|Salad oil||1 Tablespoon|
|Sugar||1 1⁄2 Teaspoon|
|Dried tarragon leaves||1⁄8 Teaspoon, crushed|
|Freshly ground black pepper||1 Dash|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Sliced green onion||1 Tablespoon|
|Torn up spinach||6 Cup (96 tbs) (Fresh)|
|Oranges||2 Medium, peeled and cut in bite-size pieces|
In large skillet, cook bacon till crisp; drain, reserving 2 tablespoons bacon drippings.
Crumble bacon and set aside.
Stir vinegar, oil, sugar, salt, tarragon, and pepper into reserved drippings; bring to boiling.
Add chopped celery and sliced green onion.
Gradually add spinach, tossing just till leaves are coated and wilted slightly.
Add oranges and crumbled bacon; toss lightly.