3 strips bacon, cooked
10 oz. (8 c.) fresh spinach
1 c. sliced mushrooms
1/4 c. vinegar
2 tsp. sugar
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. tarragon
1/4 c. chopped celery
1 tbsp. green onion, chopped
1-2 baked eggs, grated

Cook bacon, crumble bacon and set aside. Reserve drippings from bacon. In a 4 cup glass measure, add vinegar, sugar, salt, pepper and tarragon to the drippings. Cook on Full Power 2 or 3 minutes to bring to a boil. Stir in celery and onion. Having already placed cleaned, torn spinach leaves and sliced mushrooms into salad bowl, gradually pour hot dressing over the greens and toss to coat each piece. Garnish with crumbled bacon and grated egg.

How to bake an egg in the microwave: Break egg into buttered custard cup.

Puncture yolk with toothpick or fork. Cook covered with plastic wrap on 50% power 45-60 seconds per egg.