Bacon Spinach Salad by Michelle

6 slices bacon, cook and crushed (save fat)
2 eggs, lightly beaten
6 TBS. cider vinegar
6 TBS. sugar
1 lb. spinach leaves
3-4 sliced fresh mushrooms
1/2 thinly sliced red onion
sunflower nuts
dash of salt

Mix egg, sugar, vinegar and salt in a small bowl.  Add mixture to bacon fat and cook, stirring constantly, until mixture is thickened.  (Can be thinned with either cream or evaporated milk).  Mix spinach, mushrooms, red onion, sunflower seeds together and either mix dressing with salad, or serve on the side.  Dressing can be refrigerated and reheated in the microwave the next day if thinned with a small amount of evaporated milk.