For 4 servings

Ingredients

4 slices bacon
2 hard boiled eggs, cut in cubes
2 tsps white sugar
2 tbps cider vinegar
2 tbps water
½ tsp salt
1 lb spinach, washed and cut into pieces
¼ lb fresh mushrooms, sliced

Preparation

Place bacon in a large, deep saucepan. Cook over medium heat until brown. Crumble and set aside.

Reserve 2 tablespoons of bacon fat in the saucepan. Stir in sugar, vinegar, water and salt. Keep warm.

Place spinach pieces in a salad bowl. Pour warm dressing over and toss until coated. Top the salad with mushrooms and bacon, garnish with egg.