Spinach Salad

4 slices bacon
4 cups torn spinach leaves
1 can (8 ounces) pineapple tidbits, drained, chilled
1/2 cup sliced purple onion
Lemon Dressing (below)
PREPARATION:

Cook bacon; drain and crumble. Place spinach in a large serving bowl.

Top with pineapple tidbits and sliced purple onion.

Sprinkle crumbled bacon over spinach. Just before serving, pour lemon dressing over salad and toss lightly.

Spinach salad serves 4.

Lemon Dressing

1 cup vegetable oil
3 tablespoons fresh lemon juice
1 teaspoon sugar
1 teaspoon salt
1 teaspoon paprika
1/4 cup finely chopped onion
1 teaspoon dry mustard
1 clove garlic, minced

Combine all ingredients in blender container; cover and blend thoroughly. Chill. Stir before serving. Makes about 1 1/2 cups.

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