Spinach Salad

2 Tbs. diced red onion
1/3 C. white sugar
1/2 tsp. ground black pepper
1/4 tsp. celery salt
1 1/2 tsp. mustard powder
1/2 C. vegetable oil
2 Tbs. & 2 tsp. white wine vinegar
2 eggs
5 oz. fresh spinach--chopped, washed and dried
1/2 head iceberg lettuce--rinsed, dried and chopped
1/4 lb. bacon--cooked and crumbled
3/4 C crushed croutons
1/2 red onion, sliced in rings

Boil eggs to make them hard boiled. In a different saucepan, combine the diced onion, sugar, black pepper, celery salt, mustard, vegetable oil, and vinegar. Whisk over high heat until all ingredients are well mixed and onions are translucent. Remove from heat and refrigerate until cool.

In a large bowl, combine the eggs, spinach, iceberg lettuce, bacon, croutons and onion rings. Toss together.

Pour dressing over salad and toss to coat evenly.

Serves 4.