| 1 lb. fresh spinach |
| 2 T. vinegar |
| 1/4 c. olive oil |
| pinch sugar |
| 1 avocado, diced |
| 8 slices bacon |
| 2 eggs, hard-cooked and chopped |
Wash and trim spinach; pat dry with paper towels. Combine vinegar, oil, sugar, salt, and pepper in large bowl. Add avocado cubes, coating well with the dressing. Fry bacon until crisp; drain and reserve drippings. Break bacon into large pieces. Toss spinach, chopped eggs, and bacon with avocado and dressing. Pour 3-5 T. bacon drippings over the salad. Toss spinach salad again and serve immediately.
Serves 4.