4 slices bacon
2 teaspoons sugar
2 tablespoons cider vinegar
2 tablespoons water
1/2 teaspoon salt
1 pound fresh loose spinach
1/4 pound fresh mushrooms, sliced
2 medium-sized carrots, shredded
2 hard-cooked eggs, cut into wedges
Cook bacon, remove to paper toweling; crumble and reserve.
Measure bacon fat, return 2 tablespoons to skillet. Stir in sugar, vinegar, water, and salt. Keep warm over low heat.
Wash and remove stems from spinach; dry thoroughly and break into pieces in a salad bowl.
Pour warm dressing over and toss until coated and wilted.
Top with mushrooms, carrots, and bacon, toss.
Garnish with eggs.
Makes 4 servings.