3/4 lb. spinach
1 head Boston lettuce
4 slices bacon
1 med. size onion, sliced
1 tbsp. sugar
1/2 tsp. salt
1/8 tsp. pepper
1/3 c. tarragon vinegar
1 tbsp. fresh chopped mint
1 hard cooked egg, chopped

1. Wash spinach and lettuce; dry on paper toweling; tear larger leaves into bite size pieces, about 4 cups each.

2. Saute bacon until crisp in large skillet or Dutch oven; drain on paper toweling. Saute onion in bacon fat in skillet until soft but not brown. Add sugar, salt, pepper, vinegar and mint; bring to boiling. Add spinach and lettuce; toss with hot dressing just until wilted. Turn into heated serving dish. Crumble bacon over top; sprinkle with hard cooked eggs. Makes 6 servings.