1 lb. lentils, cooked & drained
1/3 c. salad oil
1/4 c. red wine vinegar
1 clove garlic, minced or equal amount of garlic powder
3/4 of a chopped onion
Black pepper
1 tsp. Worcestershire sauce
6 or 7 slices crisp-cooked bacon
Chopped olives

Mix vinegar, oil, garlic, onion and pepper. Pour over hot lentils. Refrigerate. When ready to serve, sprinkle with crumbled bacon and olives.