Empress Spinach Salad

• 1 1/2 lb. fresh spinach (uncooked)
• 2 slices bacon, crisp cooked and finely chopped
• 1/4 c. olive oil
• 1 pinch salt and pepper (freshly ground)
• 3 anchovy fillets, minced or mashed
• 2 pimentos, drained and diced
• fat (for dressing)
• 2 eggs, hard-cooked and chopped
• 3 Tbsp. wine vinegar
• 1 clove garlic, mashed
• juice of 1/2 lemon

1. Cook and chop bacon; reserve bacon grease.
2. Wash spinach carefully several times to get rid of all sand, or buy prewashed and trimmed fresh spinach.
3. Give it a quick wash; dry well.
4. Place spinach in a bowl.
5. Add pimentos, bacon and eggs.
6. Combine oil and vinegar in second bowl.
7. Add salt, pepper, garlic, anchovies and lemon juice; mix well.
8. When ready to serve, discard bits of garlic.
9. Pour dressing and warm bacon grease together; stir until blended.
10. Pour over spinach; toss well and serve.
11. Serves 6.

fresh spinach, bacon, olive oil, salt, anchovy, pimentos, eggs, wine vinegar, clove garlic, lemon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=468869 (may not work)