4 cups (about 1/3 pound) torn young spinach leaves
2 cups coarsely shredded lettuce
6 slices bacon, fried crisp and crumbled
3 hard-boiled eggs
salt and pepper to taste
3 tbsp. bacon drippings
6 tbsp. wine vinegar
2 tsp. sugar
1 tsp. grated onion
1 purple onion, thinly sliced and separated into rings.

Combine spinach, lettuce and bacon. Separate egg whites and yolks and chop whites coarsely and yolks finely. Add whites to salad and save yolks for garnish. Sprinkle salad with salt and pepper and chill until ready to serve. At serving time, heat bacon drippings, vinegar, sugar and grated onion together. Toss hot dressing with salad greens. Garnish with egg yolks and onion rings and serve immediately.