Silverglade Spinach Salad

From the Crème de Colorado Cookbook

6 cups spinach leaves, rinsed & dried & all of that
6 oz. Swiss cheese, cut into julienne strips
6 oz. Cheddar cheese, cut into julienne strips
2 C. seedless grapes, halved

Dressing:

¼ C. cider vinegar
½ C. vegetable oil
2 tsp. light brown sugar
4 slices bacon, fried crisp & crumbled
2 T. sliced green onions

You will probably have more dressing than you need, but I'll let you be the judge of that.

In any case, this was so easy and so good. (It's the unlikely combination of colors, tastes & textures that won me over, I think.)

Oh, and nibbling on the cheese while you’re julienne-ing it is permitted.

Having a glass of wine on the side, even better.