Instructions: Place spinach leaves, onion slices and orange sections in separate plastic bags and chill well. Combine crumbled bacon and pecans in plastic bag and refrigerate. Beat oil with vinegar and mustard until mixed. Add garlic and basil and season to taste with salt, pepper and sugar. Pour dressing into jar with tight lid. At serving time toss spinach, onion, oranges and bacon and pecans in salad bowl. Remove garlic from dressing and discard. Shake dressing to blend and pour over spinach salad to coat well.

Makes 3 to 4
servings. Created by: Susan Kranwinkle and Peggy Rahn, Inner Gourmet, Pasadena, Ca

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