Spinach Salad With Warm Dressing

1 1/2 Cup Sugar	4 Eggs, Beaten
1/2 Cup Flour	Torn Fresh Spinach
3/4 Teaspoon Salt	Sliced Mushrooms
4 Cups Cold Water	Croutons
1 Cup Apple Cider Vinegar	1 Pound Bacon, Sliced, Cooked & Crumbled

Combine sugar, flour and salt. Gradually stir in water and vinegar. Cook, stir until thickened and bubbly. Reduce heat, cook and stir 2 minutes longer. Remove from heat.

Stir small amount of dressing into eggs. Return all to pan, stirring constantly. Bring to a genetle boil, cook, and stir 2 minutes longer. Serve over spinach and sliced mushrooms and sprinkle with bacon and croutons.

May be kept in slow cooker on low. Makes 6 1/2 cups. Refrigerate any leftovers.

Recipe - Jean Hansen

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