|Fresh spinach||1⁄2 Pound|
|Tomatoes||2 Large, chopped|
|Mild onion||1 , chopped|
|Garlic||2 Clove (10 gm), crushed|
|Crumbled cooked vegetables||3 Tablespoon|
|Bacon||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Olive oil||6 Tablespoon|
|Freshly ground black pepper||To Taste|
Trim and wash the spinach, then dry it using a clean tea towel.
Tear or slice the spinach leaves and put them on one side.
Hard-boil the eggs in boiling water for 10 minutes, then peel and chop them.
Mix the eggs together with the remaining ingredients in a large salad bowl, and stir gently.
Add the torn spinach to the salad, toss it well and serve immediately.