• 1/4 cup diced red onion
• 1/3 cup white sugar
• 1 teaspoon ground black pepper
• 1/2 teaspoon celery salt
• 1 tablespoon mustard powder
• 1 cup vegetable oil
• 1/3 cup white wine vinegar
• 4 eggs
• 15 ounces fresh spinach - chopped, washed and dried
• 1/2 pound bacon - cooked and crumbled
• 1 1/2 cups crushed croutons
• 1 red onion, sliced in rings

• Place eggs in a saucepan and cover completely with cold water.
• Bring water to a boil.
• Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes.
• Remove from hot water, cool, peel and chop.
• In a small saucepan, combine the diced onion, sugar, black pepper, celery salt, mustard, vegetable oil, and vinegar.
• Whisk over high heat until all ingredients are well mixed and onions are translucent.
• Remove from heat and refrigerate until cool.
• In a large bowl, combine the eggs, spinach, iceberg, bacon, croutons and onion rings.
• Toss together.
• Pour dressing over salad and toss to coat evenly.

note: used Garlic Croutons recipe
note: watch the dressing so it doesn't harden into a big ball or separate.  Slowly boil for about 6 minutes and cool on counter to bring to room temperature (don't put in fridge).
optional: could also add cherry tomatoes.