Tips and tricks from good ol' Mom and Dad

This is a wonderfully light salad that is perfect to bring along to a picnic.

For spinach salad:

4-5 c. spinach
2 hard-boiled eggs, chopped
3 green onions, sliced
3 slices bacon, cooked crisp and crumbled

Thoroughly wash spinach and tear into bite-sized pieces. Toss in all other ingredients and add enough sweet and sour dressing to moisten spinach.

For sweet and sour dressing:

1 1/4 c. sugar
3/4 tsp. celery seed
1/4 c. mayonnaise
3/4 c. salad oil
3/8 c. vinegar
1/4 tsp. pepper
1/8 c. mustard

Place all ingredients -except oil- in blender. Start blender, mixing slightly. With blender running, slowly pour oil through hole in lid, blending until well mixed. Warm slightly in microwave when ready to put on salad. Refrigerate in a covered jar - keeps well for 2-3 months.