8 cups spinach
1 red apple, unpeeled and sliced (don’t cut ahead of time; slices will turn brown)
3 green onions, sliced diagonally
6 slices bacon
1/2 cup slivered almonds
Dressing:
1/2 cup vegetable oil
5 Tbsp red wine vinegar
2 Tbsp sugar
1 tsp prepared mustard
salt and pepper to taste
Cook bacon; drain on paper towel and crumble. In same skillet, cook almonds in 1 Tbsp bacon drippings. Stir constantly; they over-brown quickly. Drain on paper towels.
To make dressing: whisk together the oil, vinegar, sugar, mustard, salt and pepper. Refrigerate until ready to use.
Mound spinach on individual plates. Arrange apple slices, onions, bacon crumbles and almonds on top of spinach. Drizzle with dressing and serve immediately.