2 c. spinach, chopped
1 raw white turnip, pared and grated
2 c. carrots, pared and grated
1 tbsp. fresh parsley, chopped
5 slices bacon, diced
1/4 c. bacon fat
1/4 c. vinegar
1 tsp. dry mustard
1/8 tsp. garlic salt
1 1/2 tsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
2 chopped hard-cooked eggs

In salad bowl, combine spinach, turnip, carrots, and parsley. Fry bacon until crisp; pour off fat as it fries. Add fried bacon to salad bowl. Return 1/4 cup bacon fat to skillet. Add vinegar and rest of ingredients except eggs. Bring to boil, stirring; pour over salad; toss; sprinkle with eggs. Serve. Serves 4.