Bea's Wilted Spinach Salad

1 pound fresh spinach
12 slices bacon, diced
6 tablespoons hot bacon fat
2 tablespoons oil
3 tablespoons red wine vinegar
Juice of 1/2 lemon
Salt to taste
Pepper, freshly cracked, to taste

	
Wash and drain the spinach leaves. Cut away the tough stems and
discard. Tear into bite-sized pieces and place in a large bowl. Cook the
bacon until crisp. Remove the bacon with a slotted spoon and drain on
paper toweling. Crumble and add to greens in bowl. Add the oil, vin-
egar, lemon, salt and pepper to the bacon fat. Heat and stir. Pour
mixture over spinach greens and toss well. Serve immediately. Don't
try holding this one for anybody.
   Serves 8.