Spinach Salad

• 1 lb. fresh spinach, washed and stemmed
• 3/4 lb. bacon
• 2 Tbsp. bacon drippings
• 1/4 c. red wine vinegar
• 3 Tbsp. tarragon vinegar
• 2 cloves garlic, peeled and crushed
• 2/3 c. olive oil
• 1 tsp. Worcestershire sauce
• 1 tsp. salt
• 1/4 tsp. pepper

1. Fry bacon until crisp, then drain on toweling and crumble. Break spinach into bite-sized pieces and chill until crisp.
2. Make dressing by combining bacon drippings, vinegars, garlic, oil, Worcestershire sauce, salt and pepper.
3. Place crisp spinach leaves in a large salad bowl.
4. Salt and pepper to taste.
5. Add crumbled bacon and just enough dressing to coat each leaf lightly.
6. Store remaining dressing in the refrigerator.
7. Toss and serve at once. Makes 6 to 8 servings.

fresh spinach, bacon, bacon drippings, red wine vinegar, tarragon vinegar, garlic, olive oil, worcestershire sauce, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=316253 (may not work)