Tossed to perfection, with cooked bacon as a unique ingredient.
1 lb. fresh baby spinach leaves gently washed and patted dry 1/3 C. lean cooked bacon, crumbled 2 hard boiled eggs, diced ¼ C. olive oil ¼ C. red wine vinegar 1 Tbs. fresh lemon juice ½ tsp. sugar Salt and pepper to taste
Place spinach in a large serving bowl and sprinkle with bacon pieces and diced eggs. Combine remaining ingredients in separate container and shake well. Pour over salad and toss, just before serving.