THREE BEAN SALAD

1/4 cup chopped onion
1 rib celery
1 can green beans or 2 cups fresh cooked
1 can yellow wax beans or 2 cups fresh cooked
1 can red kidney beans
1 can garbanzo beans

Drain all vegetables. Add dressing (recipe below) and toss. Marinate several hours. Serve well chilled.

Dressing:
1/2 cup Chive Blossom Vinegar
1/2 cup salad oil
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon pepper

WILTED SPINACH SALAD

3 slices bacon
1/4 cup Chive Blossom Vinegar
1 Tbsp. salad oil
1 Tbsp. sugar
1/4 teaspoon salt
1/8 teaspoon dried tarragon
dash freshly ground pepper
1 Tbsp. sliced green onion
6 cups torn fresh spinach (about 1/2 pound)

In a large skillet, cook bacon until crisp. Drain, reserving 2 Tbsp. bacon drippings. Crumble bacon and set aside Stir vinegar, oil, sugar, salt, tarragon and pepper into reserved drippings. Bring to boiling. Add green onion. Gradually add spinach, tossing just until leaves are coated and wilted slightly. Add bacon and toss.