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5 slices bacon
1 tbsp. brown sugar
1/2 tsp. salt
1/8 tsp. pepper
2 scallions, finely sliced
1/4 c. vinegar
2 tbsp. water
1/4 tsp. dry mustard
1 lb. spinach, washed & torn apart

Arrange bacon slices in 2 quart dish. Cook on High 5 minutes or until crisp. Drain, reserving 2 tablespoons bacon drippings. Crumble; set aside. Combine reserved bacon drippings and remaining ingredients, except spinach and onions; mix well. Cook 2 to 3 minutes on High. Place spinach and onions in salad bowl. Pour on hot dressing. Toss lightly to coat. Sprinkle bacon on top. Serve.