Categories: Salads 
      Yield: 4 servings 
  
-----------------------------------SALAD----------------------------------- 
      2    Bunches spinach, washed,            2    Tomatoes, cut into wedges 
           Drained, stems removed              4    Strips bacon, crumbled 
      1    Onion, thinly sliced                1 cn Asparagus spears 
      2    Eggs, hard cooked, chopped     
 
----------------------------------DRESSING---------------------------------- 
    1/2 c  Sugar                             1/2 c  Vinegar 
      1 c  Safflower oil                       1 ts Whole celery seeds 
      1 ts Mustard                             1 tb Grated onion 
      1 ts Salt                            
  
  Prepare dressing first: blend together sugar, oil, mustard and salt.  Add 
  vinegar, celery seeds and grated onion; shake or beat well.  Chill. 
   
  Mix together all salad ingredients, except asparagus spears.  Pour chilled 
  dressing over all and toss until well coated.  Arrange asparagus spears on 
  top.  Chill well before serving.  It is best the next day.