Salad: 

I lb. fresh spinach, torn

2 cups chopped unpeeled Granny Smith apples

¾ cup fresh bean sprouts (canned may be substituted but chill first)

½ cup sliced strawberries

¼ cup crumbled cooked bacon

dressing: 

½ cup vegetable oil

⅓ cup white wine vinegar

1 small onion, grated

½ cup sugar

2 t. Worcestershire sauce

2 t. salt

In a large bowl, combine salad ingredients. Put dressing ingredients in a jar and shake. Just before serving, pour dressing over salad.

Cook’s note:

This salad does not refrigerate well. I prepare vegetables, fruit and bacon and place in separate containers and leave the dressing in the jar. Fix individual salads as desired.

Recipe courtesy of Karen L. Owen, Rising Sun, Indiana