1/2 c. oil
1/4 c. red wine vinegar
1 tsp. salt
1/8 tsp. dried whole oregano
1/8 tsp. freshly ground black pepper

Combine in a jar. Cover tightly, shake vigorously and chill at least 30 minutes. Remove stems, and wash 1 pound fresh spinach. Pat dry and tear into bite-sized pieces. Chill. When ready to serve, place in large salad bowl and add:

4 slices bacon, cooked crisp and crumbled
2 hard cooked eggs, sliced
1 sm. red onion, sliced and separated into rings

Toss spinach mixture with salad dressing until well coated. Serve at once. NOTE: Be sure to use 1 pound spinach. If you use less, be sure to use a proportionate amount of dressing. The proper ratio is the secret of this salad. Serves 8.