Oriental Salad

• 1 head lettuce, torn in small pieces
• 1 (11 oz.) can mandarin oranges, drained
• 1/2 lb. bacon, cut up and fried crisp
• 5 oz. slivered almonds, toasted in bacon fat
• 1 (2.8 oz.) can French fried onion rings
• Dressing:
• 5 T. vinegar
• 1 T. lemon juice
• 1 tsp. dried mustard
• 1/2 tsp. onion salt
• 5 T. honey
• 2/3 C. sugar
• 1 tsp. celery salt
• 1 tsp. paprika
• 1 C. oil

1. Heat all dressing ingredients except oil until sugar dissolves. Cool, add oil and beat with rotary beater. Makes 2 cups. Layer salad in bowl in order given. Place French fried onion rings on top. Refrigerate several hours. When ready to serve, pour 1 C. of dressing over and toss well. Keep remaining cup of dressing for another salad

head lettuce, mandarin oranges, bacon, slivered almonds, onion, dressing, vinegar, lemon juice, dried mustard, onion salt, honey, sugar, celery salt, paprika, oil

Taken from www.epicurious.com/recipes/member/views/oriental-salad-50142342 (may not work)