1 head Boston lettuce
1/4 c. green onions, sliced
1 tbsp. parsley
1/4 c. vinegar
Dash of garlic salt
1 1/2 tsp. sugar
1 tsp. dry mustard
1/4 tsp. salt
1/4 tsp. pepper
1 eggs, hard cooked

Tear the lettuce, toss with onion and parsley. Fry the bacon until crisp, drain and crumble into salad. Pour off 1/4 cup of the bacon fat. Add vinegar and the next 5 ingredients. Heat to boiling. Pour over salad and toss. Garnish with eggs. Serves 4.