1 lb. fresh spinach
1/2 c. salad oil
1/4 c. sugar
2 tbsp. cider vinegar
1 tsp. finely grated onion
1/2 tsp. salt
1/4 tsp. dry mustard
6 slices bacon, cooked crisp, drained, and crumbled
6 hard boiled eggs, chopped

Wash spinach thoroughly in lukewarm water; drain well. Chill to crisp. Combine oil, sugar, vinegar, onion, salt, and mustard in blender. Blend until dressing becomes thick and syrupy and sugar is dissolved.

Tear spinach into bite-size portions; place in large salad bowl. Add bacon and chopped eggs; pour dressing over all. Let stand about 1/2 hour. Toss to thoroughly mix; garnish with plain croutons, if desired. Serve. Serves 6.