Ingredients
1- Package Romaine Lettuce
1- Package Fresh, baby, spinach
1- Bunch shallots/green onions
6- Boiled eggs, sliced
2- lbs sliced bacon
1- cu vinegar
hot fat from fried bacon
Preparation
Remove stems from spinach. Remove large veins/stems from romaine lettuce. Chop shallots/green onions. Slice boiled eggs. Fry bacon until crisp, not burnt, reserve fat, and chop coarsely. Put greens and shallots/green onions in large, warmly heated, dry pot with cover. Add bacon fat drippings and bacon. Cover for about 10 minutes. Add vinegar and toss thoroughly.
