MUSHROOM SPINACH SALAD

         3 quarts trimmed young

             raw spinach leaves, wash and drained

        6 strips bacon, fried crisp and crumbled

        1/2 lb. mushroom, sliced

        2 hard-cooked eggs, sieved

        1/4 cup lemon juice

        6 anchovy fillets, chopped

        1/3 cup olive oil

      Combine the spinach and mushrooms.

      Chill.

      Combine the sieved eggs, olive oil, lemon juice

            and anchovies.

      Mash the combination into a smooth mixture.

      Before serving pour the oil mixture over the salad

              and toss.

      Sprinkle with bacon.