6 cloves garlic, quartered
3/4 c. French dressing
3 hard boiled eggs
8 slices bacon
1 lb. (2 qts.) crisp spinach, washed well

About 2 hours before serving, add garlic to French dressing. Shell eggs. Fry bacon over low heat until crisp, pouring off drippings; drain bacon on paper towel. Refrigerate all.

In a salad bowl, tear spinach into pieces; refrigerate.