SPINACH AND BACON SALAD*
                            
                             1 bunch fresh spinach
                                 6 bacon strips
                           1/2 cups toasted sesame seeds
                         2 hard cooked eggs, finely chopped
                                 DRESSING
                              3 tbs red wine vinegar
                                 1/2 tsp sugar
                               1 tsp Dijon mustard
                               1 tsp garlic powder
                               1 tsp onion powder
    Rinse and drain spinach leaves, remove stems and break into bite-sized pieces. In small pot, 
  combine vinegar, sugar, mustard, garlic and onion powder to make dressing and set aside. Cook 
   bacon crisp in skillet over medium heat. Remove bacon with slotted spoon and drain on paper 
  towels. Add half of spinach to bacon drippings and cook for about 30 SECONDS. Add rest of 
  spinach and cook for another 30 SECONDS. Toss gently while cooking. Remove from heat, add 
    vinegar dressing and sesame seeds. Divide into serving bowls and sprinkle crumbled bacon
                            and chopped eggs over top.