This is a recipe I got from a co-worker many years ago. It was her mother's recipe so, according to my math, it would have to be about 100 years old. I have changed it very little, cutting back on sugar and salt and making it in a food processor instead of lots of chopping and whisking.
For the salad itself, you want baby spinach, stems removed, sliced mushrooms and crisp-cooked bacon, crumbled. The amounts depend on how many you are serving. To turn this into a main dish for lunch, just add some hard-cooked eggs.
Enjoy!
Ingredients:
one bunch green onions
2 tablespoons lemon juice
1/3 cup salad oil
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon garlic powder
1 teaspoon sugar one
egg yolk
1/2 teaspoon dried mustard
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