4 slices bacon, crisp fried and crumbled
1/4 c. finely chopped onion
1/3 c. cider vinegar
2 hard boiled eggs
4 c. torn spinach leaves
4 c. torn salad greens (Boston and Romaine)
1 c. thinly sliced celery
Salt and pepper to taste

Prepare bacon, reserving 3 tablespoons fat. Saute onion in bacon fat until tender. Add vinegar and keep warm.

Chop whites of eggs and toss with spinach and greens and celery. Add warm onion-vinegar mixture. Season with salt and pepper and arrange in warm bowl. Sprinkle bacon over top and cover with sieved egg yolks. Serve warm. 6 servings.