2 bunches loose spinach, well washed, stems trimmed
1 lg. red onion, thinly sliced
1 1/2 c. cubed Swiss cheese
6 slices bacon, cooked crisp, crumbled
1 can (15 1/2 oz.) garbanzo beans, drained
1/4 c. chopped pimento
1 lg. zucchini, shredded
1 lg. carrot, peeled and shredded
Green garlic dressing, recipe follows

Put half of the spinach in the bottom of a 10 cup glass serving bowl. Layer onions, then cheese over spinach. Top with remaining spinach.

Sprinkle crumbled bacon over spinach. Sprinkle drained garbanzo beans, then pimento over bacon. Mix shredded zucchini and carrot; sprinkle over salad, covering top surface.

Spread dressing over salad, covering top surface completely. Cover and refrigerate 8 hours or overnight. Toss gently if you wish, before serving. Serves 6. Preparation time 30 minutes. Chilling time 8 hours or overnight.

GREEN GARLIC DRESSING: Combine 3/4 cup mayonnaise, 1/4 cup sour cream; 2 cloves garlic, minced; and 1/4 cup minced parsley. About 1 1/4 cups.