from Susan Branch "Heart of the Home" cook book
1 bunch spinach
1/2 cup cider vinegar
1/3 cup olive oil
1/3 cup brown sugar
freshly ground pepper and
salt, to taste
4 hard-boiled eggs
6 slices cooked crisp bacon
Wash spinach very thoroughly and dry. Hard-boil eggs; fry bacon till crisp, cool. Chop white parts of egg only and reserve. (Save yolks for egg salad,) In a shaker jar, mix vinegat, oil, brown sugar, salt & pepper. Shake well. Pour over spinach torn in bite sized pieces. Toss lightly. sprinkle on egg yolks and crumbled bacon. Serve
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