1 pkg. fresh spinach
1/2 pkg. Pepperidge Farm herb seasoned croutons
1/2 lb. bacon, fried crisp
4 boiled eggs
1/2 onion, chopped
1/2 tsp. salt and pepper
1 tbsp. prepared mustard
1/4 c. vinegar

Wash spinach, drain and break into pieces in bowl. Mix dressing ingredients in blender. Refrigerate overnight. Pour over spinach and add bacon, chopped eggs and croutons. Serve.