1/2 bag spinach
6 strips bacon, fried crisp and crumbled
2 hard boiled eggs, chopped
1/2 c. Pepperidge Farm Stuffing mix

DRESSING:

1 sm. onion, chopped fine
1/3 c. vinegar
3 heaping tsp. prepared mustard
1 tsp. celery seed
1 c. oil
2/3 c. sugar
1 tsp. salt
1/2 tsp. pepper

Assemble mustard dressing ingredients in a large jar. Shake until they are well mixed. Refrigerate for at least 24 hours. Assemble salad ingredients in a bowl. Top with mustard dressing and toss.