Spinach Salad

This recipe was originally from either Aunt Rita or Grandma Agnes. You can prepare the ingredients a day ahead, then toss the salad with the dressing at serving time.

SALAD:

1 lb. fresh spinach leaves
6 green onions, thoroughly sliced
4 hard-boiled eggs, coursely chopped
8 crisp cooked bacon slices, crumbled

DRESSING:

1 clove garlic, quartered
1/2 C salad oil (or olive oil)
1/2 tsp. salt
3 Tbsp. lemon juice
1/4 C cider vinegar

Combine dressing ingredients and allow to sit for flavors to blend. When ready to serve, toss salad ingredients in a bowl, then pour dressing over all.