Dim the lights before adding dressing!
6 bunches spinach (12 ounces each), washed and dried
· 6 hard-boiled eggs, sliced
· 1/4 teaspoon salt
· 1/2 teaspoon ground pepper
· 12 strips bacon, crisply fried and chopped
· 3/4 cup bacon drippings
· 1/2 cup malt vinegar
· 1/4 cup lemon juice
· 4 teaspoons sugar
· 1 teaspoon Worcestershire sauce
· 1-1/2 ounces brandy (100 proof)
Preparation:
Tear spinach into bite-sized pieces and place in large salad bowl. Add hard-boiled eggs slices, salt, and pepper. Mix bacon, bacon drippings, malt vinegar, lemon juice, sugar, and Worcestershire sauce in small saucepan and heat until very hot. Heat brandy briefly, add to saucepan and ignite. Pour flaming dressing over spinach and toss gently but thoroughly. Serve on warm salad plates. Yield: 6 servings
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