1 lb. fresh spinach
6-8 slices bacon
3 eggs, boiled and chopped
2 med. tomatoes

Rinse spinach well and break into bite-size pieces. Cook bacon very crispy and crumble. Put spinach in large salad bowl and sprinkle bacon bits and eggs on top. Cut tomatoes in small pieces and add to salad. Just before serving, pour dressing on top and toss well.

DRESSING:

1/2 c. sugar
1 tbsp. chopped green onion
1 tsp. Worcestershire sauce
1/2 c. vinegar
1 tsp. Creole mustard
1 tbsp. chives, chopped
2 tbsp. olive oil
1 tbsp. parsley, finely chopped
2 tsp. paprika for color

Blend oil and vinegar; add mustard, stirring until well blended. Add sugar and stir; add green onion, chives, parsley and Worcestershire sauce and paprika. More paprika may be added to give the dressing a reddish color. Pour all ingredients into a salad oil container with a tight cap. Shake well just before adding to salad.

Mushrooms or water chestnuts may be added to salad if desired. Serve as light lunch with crackers or as side salad with meat, fish or poultry. Serves 6.