1 lb. fresh spinach
4 hard boiled eggs, sliced
8 to 10 strips bacon, cooked & crumbled (reserve 2 T. of the bacon drippings for the dressing)

Dressing:
1/2 c. vinegar
1 c. sugar
1 tsp. salt
1 tsp. paprika
1/2 tsp. prepared mustard
1/2 onion, cut into chunks
1-1/2 c. salad oil
2 T. bacon drippings

Wash spinach well. Drain on paper towels; tear into bite-size pieces; refrigerate for 30 minutes or so.

Meanwhile in a saucepan, combine vinegar, sugar, salt, paprika and mustard. Bring to a boil and boil for 1 minute. Cool to lukewarm. Pour into blender. Add onion and pulverize. Continue blending while adding oil and bacon drippings. Blend well.

Pour over spinach just before serving. Top with egg slices and bacon bits.

Serves 8 or if you're REALLY hungry, maybe it'll just serve 6. <img src="/images/graemlins/smile.gif" alt="" />

Sharon