Florentine Salad

 

1/2

cup white or red wine vinegar

1/2

cup olive or vegetable oil

2

tablespoons sugar

1/2

teaspoon salt

1/4

teaspoon pepper

2

cloves garlic, finely chopped

1 1/2

lb fresh spinach or 6 bunches leaf lettuce, coarsely shredded or torn into small pieces (18 cups)

1

cup chopped green onions (16 medium)

12

slices bacon, crisply cooked, crumbled

6

hard-cooked eggs, chopped, if desired

• 1 In tightly covered container, shake all dressing ingredients until well blended. Refrigerate at least 1 hour to blend flavors.
• 2 In extra-large bowl, toss spinach, onions, bacon and dressing until leaves are well coated. Sprinkle with eggs. Serve immediately.