Spinach Bacon Salad

SAA favorites

6 c fresh spinach (2 bunches)

½ c green onions, sliced

3 slices bacon (reserve grease)

2 tsp white wine vinegar or other vinegar

1 ½ tsp lemon juice

½ tsp sugar

1 1/8 tsp salt

2 hard-boiled eggs (optional)

Wash and trim spinach leaves; drain well and pat or spin dry; chill. Tear spinach leaves into bite size pieces and place in a large bowl; add slices of green onion. Grind a generous portion of pepper over leaves. Cut uncooked bacon into small pieces. Brown in skillet till crisp; do no drain off fat drippings. Stir in vinegar, lemon juice, sugar and salt. Remove from heat, pour immediately over spinach, tossing until all leaves are coated. Serve immediately.

Variation: Cut up two hard-boiled eggs, toss into salad with other ingredients. Makes 4 servings