1 1/2 lb. spinach, stemmed, washed and drained
1/2 lb. bacon
2 hard boiled eggs, roughly chopped
4 scallions with greens, chopped
3/4 c. garlic croutons
1 lemon, juiced
2 tsp. mild mustard
1/2 c. mayonnaise
Salt, pepper and nutmeg to taste

Tear spinach leaves into bite sized pieces; place in salad bowl. Cook bacon until crisp, drain (reserve fat) and crumble slices. Arrange bacon, eggs, scallions and croutons in bands over spinach. Pour 4 tablespoons of bacon fat over; add remaining ingredients, toss to coat. Makes 8 servings.