6 cloves garlic, quartered
1/2 c. French dressing, creamy style
1/4 c. oil
1/4 c. vinegar
1 lb. crisp spinach
8 bacon slices
3 hard-boiled eggs
Coarse ground pepper

Add garlic to oil and vinegar and French dressing. Cover and refrigerate 2 hours. Fry bacon until crisp, drain and crumble. Tear spinach into bite-size pieces and put into salad bowl. Sprinkle eggs, bacon and pepper on top. Remove garlic from dressing. Pour over salad and toss.