The heated bacon dressing wilts the spinach leaves and gives this salad a wonderfully delicate flavor.


  • 8 to 10 ounces fresh spinach, washed and torn into bit-size pieces
  • 1/4 cup minced shallots
  • 5 to 6 radishes, thinly sliced
  • 2 hard-cooked eggs, 1 chopped, 1 sliced (optional)
  • 2 to 4 slices bacon
  • 1 to 1 1/2 tablespoons bacon drippings
  • 1 1/2 tbsp. sugar
  • 3 tbsp. cider vinegar
  • 1 tbsp. water
  • 1/2 tsp. salt
  • 1/8 tsp. pepper


Place prepared spinach in a large bowl. Add onions and radishes. Refrigerate, tightly covered. Fry bacon until crisp; remove to paper towel and set aside. In a small jar or measuring cup combine drippings with sugar, vinegar, water, salt and pepper. Refrigerate all ingredients until just before serving. When ready to serve, heat the dressing until mixture boils. Toss the chopped egg with the greens then pour the hot dressing over greens mixture; toss again lightly. Top with sliced egg and crumbled bacon.
Serves 6.