2 lb. fresh spinach leaves, washed
1 pgk. Sizzlean, fried and chopped
4 eggs, hard boiled, chopped
1 pkg. stuffing (Herb Mix croutons)

DRESSING:

1 lg. onion, finely chopped
2 tbsp. table mustard
1/2 c. sugar
2/3 c. red wine vinegar
2/3 c. olive oil
2 tsp. salt
1 tsp. pepper
1/2 c. olives, sliced

Mix all dressing ingredients in a large jar. Pour over spinach right before serving. Add croutons, eggs, and bacon, lightly stir.