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.