1 lb. fresh spinach
1/2 c. oil
1/4 c. sugar
2 tbsp. vinegar
1 tsp. finely grated onion
1/2 tsp. salt
1/4 tsp. dry mustard
6 slices bacon, crisp cooked, drained and crumbled
5 hard cooked eggs, chopped
1 hard cooked egg, sliced

1. Wash spinach thoroughly in lukewarm water; drain. Chill to crisp.

2. Combine oil, sugar, vinegar, onion, salt and mustard. Beat or whirl in blender until dressing becomes thick and syrupy and sugar is thoroughly dissolved.

3. Tear spinach into bite size portions, place in large salad bowl. Add bacon and chopped eggs. Pour dressing over all; let stand about 1/2 hour.

4. Toss to thoroughly mix salad. Garnish with egg slices.

Note: For convenience, prepare dressing ahead and refrigerate. Makes 6 servings.