Prepare and serve: 30 minutes.

6 slices bacon
3 hard-cooked eggs
1/2 lb. fresh spinach
1 sm. onion, thinly sliced
1 lg. tomato, diced
1/2 c. white vinegar
2 tsp. dry mustard
Dash garlic powder
1 tbsp. sugar
1 tsp. salt
1/2 tsp. pepper
Radish slices

Chop and fry bacon until crisp. Remove from pan; drain on paper toweling. Reserve 1/2 cup bacon drippings. Chop 2 eggs. Slice remaining egg into 1/4 inch slices for garnish. Tear spinach into bite-sized pieces; mix with bacon, chopped eggs, onion, and tomato. Combine reserved bacon drippings with vinegar, dry mustard, garlic powder, sugar, salt and pepper. Bring to boil, stirring constantly. Pour over salad; toss. Garnish with sliced egg and radish slices. Serve immediately. 8 servings.