Bacon Spinach Salad

4 slices bacon
3 Tbsp. vegetable oil
5 green onion, chopped (1/3 C.)
2 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
2 Tbsp. white or cider vinegar
8 oz. spinach (9 C.)
2 hard-cooked eggs, sliced

Cook bacon over medium heat in a skillet until crisp; removed from pan and crumble.  Drain bacon fat from skillet.  Add oil, onions, sugar, salt, and pepper to skillet and cook over medium 2 to 3 minutes, stirring occasionally, until the onions are softened.  Stir in vinegar.  Place spinach in a large bowl.  Pour warm dressing over spinach and toss to coat.  Arrange egg slices on top and sprinkle with bacon.  Serve immediately. 

From: Betty Crocker Cookbook