1/2 c. salad (or olive) oil
1/2 c. wine vinegar
3 tbsp. white wine or wine cooler
1 tbsp. prepared mustard
3 tbsp. soy sauce
1 1/2 lbs. bacon
3/4 tbsp. salt
3/4 tbsp. garlic salt
1 1/2 tbsp. pepper
1/4 c. sugar (more or less to taste)
3 bunches spinach
3 hard boiled eggs

Combine all ingredients for dressing. Mix well, stirring or shaking occasionally until all salts and sugar have dissolved. Chill 2-3 hours before use. (Or overnight).

Cook bacon until hard boiled. Cool. Peel. Dice. Set aside.

Clean spinach. Separate leaves from stem. Rinse in cool water 3 or 4 times. Drain well. Dry.

1/2 hour before serving. Toss spinach leaves with eggs and bacon. Pour dressing over salad and toss again. May be garnished with red cabbage or cherry tomatoes for extra color.

NOTE: This will not keep after dressing is added, so only fix as much as is needed at a time.