3 to 4 bacon slices, diced
1 egg, slightly beaten
2 tbsp. sugar
1 tbsp. vinegar
Water
4 c. torn spinach greens
1/2 sm. onion, chopped
Salt and pepper to taste
Hard-cooked eggs, sliced

In a small frying pan, cook bacon until crisp. Do not drain. In a 1-cup measure, place egg, sugar, vinegar and enough water to make 3/4 cup; pour over bacon and grease. Cook, stirring constantly, until dressing thickens. Season to taste. Pour the hot dressing over greens and onion. Toss; garnish with egg slices. Serve immediately. Yields: 4 servings.

This dressing can also be served hot on wilted lettuce, or adapted for potato salad or coleslaw. My grandmother, mother and aunts made this Pennsylvania Dutch treat, and I'm happy to pass it on for others to enjoy!