Spinach Salad

dressing:

½ cup olive oil

¼ cup sugar (scant)

2 Tablespoons balsamic vinegar

1 Tablespoon grated onion (or minced chives)

½ teaspoon salt

¼ teaspoon mustard

salad:

1 lb spinach greens

6 slices bacon, cooked and broken into bits 

6 boiled eggs, sliced (save one or two for the garnish on top)

sliced red onion

sliced mushrooms (optional)

1. Shake up the dressing in a container until well mixed and syrupy.
2. Toss all of the salad ingredients - saving some onion and egg slices for garnish.
3. Pour the dressing over the salad ½ hour before serving – too soon and it becomes too wilted.

Eat it all, it does not save well!