4 slices bacon, diced
1 tbsp. bacon drippings
4 tbsp. fine grade olive oil
3 tbsp. wine vinegar
1 lb. raw spinach, washed and drained
2 hard cooked eggs, peeled and sliced
1 sm. white onion, peeled and cut into rings
Salt and pepper to taste

Tear spinach into bite size pieces, discarding the toughest part of stem. Fry bacon until crispy, drain, reserving 1 tablespoon drippings for dressing. Put spinach, eggs, onion and bacon in salad bowl. Season with salt and pepper to taste. Mix bacon drippings, olive oil and vinegar, warm slightly, and pour over salad and toss well. Serve immediately.