|Spinach||1 1⁄2 Pound|
|Garlic||1 Clove (5 gm), slivered|
|Salad oil||3⁄4 Cup (12 tbs)|
|Red wine vinegar||1⁄2 Cup (8 tbs)|
|Hard-cooked eggs||3 , chopped|
|Bacon slices||4 , crisply fried and crumbled|
Wash spinach; remove stems and tear leaves into bite-size pieces.
Dry; chill 2 hours.
Let garlic stand in oil 1 hour; remove garlic.
Just before serving, mix oil, vinegar, salt and pepper in large salad bowl.
Add spinach and toss with dressing until leaves are well coated.
Sprinkle with chopped eggs and crumbled bacon; toss.