From: Felicia Pickering Date: Wed, 24 Jul 1996 23:45:54 EDT Sort spinach carefully, removing blemished leaves and coarse stems; wash in a colander under cold running water. Pat dry on paper toweling, then place in a large salad bowl. Brown bacon in a skillet and drain on paper toweling. Stir-fry scallions in drippings 5-8 minutes until tender, mix in remaining dressing ingredients, and heat, stirring, about 5 minutes. Pour hot dressing over spinach and toss well. Sprinkle in bacon crumbles, toss again, and serve. Recipe is from _The New Doubleday Cookbook_ by Jean Anderson and Elaine Hanna. EAT-L Digest 24 July 96 From the EAT-L recipe list. Downloaded from G Internet, G Internet.