Wash fresh spinach thoroughly and drain. Tear into bite-size pieces and place in salad bowls. Top with sliced hard cooked eggs. Dressing makes enough for 4 to 6 salads.

Cut 6 slices bacon into 1/2 inch pieces. Fry in skillet until almost crisp. Drain and reserve. Drain off all but 2 tablespoons of the drippings. Add 2 tablespoons sugar and 1 teaspoon each of cornstarch and salt to skillet. Cook and stir over low heat 3 minutes. Combine 1/2 cup water with 1/4 cup vinegar. Add to skillet. Bring to boiling, stirring constantly. Remove from heat. Stir in bacon.