1 head crisp Boston lettuce, in fork size pieces
1/4 c. thinly sliced scallions or 2 tbsp. minced onion
1 tbsp. snipped fresh herbs
5 bacon slices, diced
1/4 c. bacon fat
1/4 c. vinegar
1 tsp. dry mustard
1 1/2 tsp. granulated sugar
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. garlic salt
2 hard cooked eggs, chopped

Combine lettuce, scallions and herbs in salad bowl. Fry bacon in skillet over low heat until crisp, pouring off fat as it cooks. Drain bacon; crumble into salad bowl. Return 1/4 cup bacon fat to skillet; add vinegar, mustard, sugar, salt, pepper and garlic salt. Bring to rolling boil, stirring. Immediately pour over salad; toss well. Sprinkle with hard cooked eggs; serve at once. Makes 6 servings.