Remove stems from 1 lb. young spinach, wash leaves and dry thoroughly.
Shred coarsely.
Fry 6 slices bacon until crisp, drain well and crumble.
Set aside.
In fat remaining in skillet, saute 1 garlic clove, crushed, and 4 slices bread, cubed.
When croutons are crisp-brown, drain on paper towels.
Set aside.
Combine 1/2 cup olive oil, 2 tablespoons lemon juice, 1/2 tea spoon sugar, 1/4 teaspoon each dry mustard and salt and 1/8 teaspoon pepper.
Mix well and pour over dried spinach greens in serving bowl.
Toss to coat greens.
Top salad with crumbled bacon and croutons.
Toss again just before serving.
Note: This may be served hot too.
Prepare spinach as for cold version, then combine lemon juice and seasonings, omitting olive oil.
Set aside.
Saute bacon, drain and crumble.
Saute garlic and bread cubes and drain.
To remaining bacon fat, add lemon juice and seasonings, bring quickly to a boil and pour over shredded spinach.
Top with bacon and croutons and toss well.
Serve immediately.