8 oz. bacon
8 c. torn spinach
2 eggs, hard cooked and sliced
1/4 c. celery, sliced
2 tbsp. sliced green onions
1/2 tsp. ground pepper
1/4 tsp. salt
2 tbsp. brown sugar
1/3 c. red wine vinegar
2 tbsp. lemon juice
1 tbsp. Worcestershire sauce
3 tbsp. brandy

Fry bacon until crisp; drain, reserving 1/2 cup drippings. Crumble bacon; set aside. In large salad bowl, place spinach, eggs, celery, green onions, pepper, and salt. In small saucepan, combine brown sugar, 1/2 cup reserved bacon drippings, vinegar, lemon juice, and Worcestershire sauce. Heat just to boiling; stir in bacon. Pour over spinach; toss gently. Heat brandy just until vapors begin to rise. Ignite and quickly pour over salad. 6 to 8 servings.