1/2 c. salad oil
1/4 c. lemon juice
1 tsp. salt
3/4 tsp. garlic powder
1/4 tsp. paprika
1/8 tsp. ground black pepper
1 egg yolk
1 (8 oz.) pkg. bacon
1 lb. fresh spinach
1/2 lb. fresh mushrooms
4 hard cooked eggs, cut in 6ths

In a small bowl, combine the first 6 ingredients. Whip in egg yolks until dressing is smooth and creamy.

In a skillet fry bacon until crisp; drain and crumble; set aside.

Wash spinach, drain and tear into small pieces. Slice mushrooms. Add to spinach in bowl. Reserve a few for garnish. Add 3 of the eggs to mixture. Pour just enough dressing over salad to coat completely. Refrigerate the remaining dressing.

Garnish salad with bacon, mushroom slices and remaining 1 egg. Serve immediately.