Categories: Salads, Vegetables 
      Yield: 8 servings 
  
      3 sl Bacon 
    1/4 c  Cider Vinegar 
      2 ts Sugar 
    1/4 ts Salt 
    1/8 ts Pepper 
    1/8 ts Dried Tarragon; Crushed 
    1/2 c  Celery; Sliced 
      1 sm Red Onion; Thinly Sliced 
      1 pk Fresh Spinach; Torn, About 
           -8 Cups 
      2 md Oranges; Peeled And Sliced 
           -OR 
     11 oz Mandarin Oranges; 1 Can 
    1/3 c  Cashews; Coarsely Broken 
  
  In a 3 quart casserole, snip the bacon into 1-inch pieces.  Cover with a 
  paper towel and micro cook on HIGH (100 %) for 2 to 3 minutes or until 
  crisp.  With a slotted spoon, place the bacon on a paper towel to drain. 
  Add the vinegar, sugar, salt, pepper, and tarragon.  Micro cook on HIGH 
  (100 %) for 2 to 3 minutes or until the mixture boils.  Remove from the 
  oven and stir in the celery and onion.  Gradually add the torn spinach and 
  toss lightly to coat each piece.  Add the cooked bacon, orange segments and 
  cashews.  Toss lightly to coat, then serve immediately.