Spinach Salad

8 to 10 cups torn fresh spinach

3/4 cup sliced radishes

1/2 cup sliced red onion

1/2 cup shredded cheddar cheese

1/4 cup cooking oil

1 Tbsp sugar

1 Tbsp lemon juice

1 Tbsp mayonnaise or salad dressing

2 tsp cider vinegar

1 tsp yellow mustard

1/2 tsp seasoned salt

1 clove garlic, minced

6 slices bacon, crisp-cooked, drained, and crumbled

In a large bowl, combine spinach, radishes, red onion, and cheese.

For dressing, in a screw-top jar, combine oil, sugar, lemon juice, mayonnaise, vinegar, mustard, seasoned salt, and garlic. Cover and shake well.

Pour about half of the dressing over salad; toss to coat evenly. Top with bacon.

Makes 6 to 8 side-dish servings

Note: Store leftover dressing in the refrigerator for up to 3 days. Use on tossed green salad.