Serves: 4
Total Calories: 51

6 cups spinach
1/2 cup green onion, sliced
1/8 teaspoon black pepper
3 slices bacon
2 teaspoons white wine vinegar
1 1/2 teaspoons lemon juice
1/2 teaspoon sugar
1/8 teaspoon salt

Wash and trim spinach leaves, drain well and pat or spin dry chill. Tear spinach leaves into bite-size pieces and place in large bowl add sliced green onion. Grind a generous amount of pepper over torn greens. Cut uncooked bacon into small pieces. In medium-size skillet, cook bacon till crisp do not drain off drippings. Stir in vinegar, lemon juice, sugar, and salt. Remove from heat pour immediately over spinach, tossing until all leaves are coated. Serve immediately.

Variation
Spinach Egg Salad: Chop two hard-cooked eggs toss into salad with other ingredients.

Nutritional Facts:

Serves: 4
Total Calories: 51
Calories from Fat: 23

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