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4 Slices Bacon -- diced
1 Cup Croutons
1/4 Cup Salad Oil
2 Tablespoons Vinegar
1 Teaspoon Dry Mustard
1/2 Teaspoon Salt
1 Tablespoon Sugar
1 Cup Sour Cream -- at room temperature
Fry bacon until crisp. Remove, drain and crumble.
Keep bacon drippings hot.
Combine salad oil, vinegar, mustard, salt and sugar. Beat well.
Gradually beat in hot bacon drippings.
Stir in sour cream.
Serve over salad greens. Top with crumbled bacon and croutons.
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