1 1/2 lb. spinach
8 slices lean bacon, diced
2 c. sm., firm bread cubes
1/4 tsp. garlic powder
1/2 tsp. Dijon mustard
Freshly ground pepper
3 tbsp. olive oil
3 tbsp. peanut oil
Salt
3 tbsp. lemon juice
3 tbsp. bacon drippings

Wash spinach and discard tough stems. Drain leaves, pat dry with clean towel and refrigerate at least an hour. Fry bacon until crisp; dry on paper towel. Prepare dressing by stirring salt, pepper, mustard, and garlic powder into lemon juice. Gradually beat in the oils and bacon drippings until blended. At serving, lightly toss bite sized bits of spinach with bacon bits, bread cubes and dressing.