1/2 pound bacon
2 tablespoons white wine vinegar
3 tablespoons honey
1/2 teaspoon dry hot mustard
1/2 teaspoon celery salt
1/2 teaspoon ground paprika
1/4 cup olive oil
1 head red leaf lettuce, torn into bite-size pieces
1 (15 ounce) can mandarin oranges, drained
1 bunch green onion, diced
3/4 cup slivered almonds

In a medium skillet over medium-high heat, cook bacon until evenly brown. Drain, cool, and crumble. To make the dressing, thoroughly blend the vinegar, honey, dry mustard, celery salt, paprika, and olive oil. Place lettuce, oranges, green onion, bacon, and almonds in a serving bowl. Toss with dressing and serve.

1/2 cup vegetable oil
1/4 cup sugar
2 tablespoons vinegar
1 teaspoon salt
1/4 teaspoon pepper
1 large head iceberg lettuce, torn into bite-size pieces
6 bacon strips, cooked and crumbled
1/3 cup sliced almonds, toasted
1/3 cup sesame seeds, toasted
4 green onions, sliced
3/4 cup chow mein noodles

Whisk together the first 5 ingredients. Chill for 1 hour. Just before serving, combine the lettuce, bacon, almonds, sesame seeds and onions in a large bowl; add dressing and toss. Top with chow mein noodles.

Makes 12 servings.