3 cello pkgs. spinach, fresh
8 eggs
1 1/2 c. sugar
1 lb. bacon
1 c. vinegar of your choice
1 onion, medium in size, diced
1/2 can pimentos, diced
2 tbsp. Dijon mustard
1 beef bouillon cube, enough to make 1 c. of broth
1/4 c. cornstarch

Flavored vinegar adds a nice touch.

Pick the spinach and rinse thoroughly. Pat dry with a paper towel. Boil the eggs until hard cooked and chop for garnishing salads.

To make the dressing, cut the raw bacon into small pieces and cook in a saucepan until browned and crisped. Immediately add diced onion and cook until transparent. Add sugar, vinegar, Dijon mustard, beef broth, and pimentos.

When liquid comes to a boil, add cornstarch that has been mixed with a minimum amount of water to thicken the dressing to your desired thickness, stirring continuously. Arrange spinach on salad plates and top with warm dressing. Garnish with chopped egg and serve. Serves: 6. (Prep and Cooking Time: 1 hour)