This is from the newest Joy: The All New All Purpose Joy of Cooking
Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker, Scribner, 1997
Spinach Salad - Georgianna's 4 servings
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Cook in a skillet over medium-high heat until crisp:
4 slices bacon
Drain on paper towels and crumble. Combine well:
1/4 cup cider vinegar or veinegar of your choice
2 tablespoons olive or vegetable oil
2 teaspoons yellow mustard seeds (optional)
2 teaspoons minced fresh parsley;
or a combination of other fresh herbs
1 teaspoon grated onion
1 teaspoon sugar

Place in a salad bowl:
1 large bunch young spinach, trimed, washed and dried
Pour the dressing over the spinach and toss well.
Sprinkle with the crumbled bacon and garnish with:
2 or 3 hard-boiled eggs, sliced into rounds

WARM SPINACH SALAD

Prepare Spinach Salad, above, substituting 2 tablespoons of the bacon drippings for the oil if desired. Heat the dressing until just before it begins to boil and pour over the spinach greens. Garnish with the hard-boiled eggs and crumbled bacon and serve immediately.