1 lb. fresh spinach
6 green onions, sliced thin
4 hard-cooked eggs, chopped
8 crisp bacon sliced, crumbled
Dash of pepper

DRESSING:

1 clove garlic, quartered
1/2 c. oil
1/2 tsp. salt
3 tbsp. fresh lemon juice
1/4 c. cider vinegar

Wash spinach; remove stems. Make bite-sized pieces; drain. Dry, lightly toss spinach with onions, eggs, bacon and pepper. Refrigerate for about 2 hours. Make dressing; marinate garlic in oil at least 1 hour. Just before serving remove garlic. Combine oil and salt in small bowl. Beat lemon and vinegar. Add to oil slowly. Toss salad lightly and serve immediately. Serves 6 to 8.