5 slices bacon
¼ c. sliced almonds
2 TB sugar
8 c. spinach and romaine
1 Granny smith apple, unpeeled, cored, diced
1/3 c. extra virgin olive oil
3 TBsp White vinegar
¼ c. sugar
¼ tsp. salt
1/8 red onion, sliced thin
Salt and freshly ground black pepper
In skillet, cook bacnon until crisp. Drain on paper towel. Crumble.
In small skillet heat 2 Tablespoons sugar with the almonds in saucepan over medium heat. Cook and stir while sugar starts to melt and coat almonds. Stir constantly until almonds are light brown. Turn onto a glass plate and cool for 10 minutes.
Add dressings ingredients in jar, seal lid tightly and shake well. Keep refrigerated and shake again before serving.
In large salad bowl combine spinach, bacon, almonds, and apples. Toss with dressing. Serves 6-8.