SALAD:

1 lb. or 10 oz. pkg. spinach
1 onion, thinly sliced
4 hard cooked eggs, coarsely chopped
8 cooked bacon slices (crisp), crumbled
Dash of pepper

DRESSING:

1 lg. clove garlic, crushed
1/2 c. salad oil
1/2 tsp. salt
3 tbsp. lemon juice
1/4 c. cider vinegar

Mix dressing in bottle. Make salad by washing spinach; remove stems; break leaves into bite size pieces. In salad bowl, lightly toss spinach with onions, eggs bacon and pepper. Refrigerate, covered about 2 hours. Just before serving, pour dressing over salad and toss to coat spinach. Serve at once.