1 lb. fresh spinach
6 green onions, thinly sliced
4 hard-cooked eggs, chopped coarsely
8 bacon slices, crisped & crumbled
1/2 lb. sliced mushrooms
1 avocado, cubed (optional)

DRESSING:

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

Wash spinach, remove stems and tear leaves into bite-size pieces. In salad bowl, toss spinach with onions, egg, bacon and pepper. Refrigerate.

TO MAKE DRESSING: Whirl all ingredients in blender, refrigerate. Before serving, toss dressing with salad.