8 c. fresh spinach leaves
3 hard boiled eggs chopped
8 slices crisp bacon,
1 1/2 c. sliced mushrooms
drained and crumbled
1 to 2 c. grated Cheddar cheese
1 to 2 c. grated Monterey Jack cheese
3 green onions
2 c. herbed croutons
1/4 c. white vinegar
1 to T. granulated sugar
1/3 c. bacon drippings
1 c. mayonnaise
1/2 small onion, peeled and pureed or finely chopped
Rinse spinach leaves thoroughly, dry in salad spinner and set aside. Cook eggs and fry bacon, reserving bacon fat for dressing.
Combine spinach, eggs, bacon, mushrooms, cheese, onions and croutons in a large salad bowl. Toss to blend.
Combine vinegar, sugar, bacon drippings, mayonnaise and onion in a saucepan. Heat gently until onion is tender. Serve dressing warm drizzled over salad. If overheated, dressing may separated and if it does, simply stir in a little more mayonnaise.