Spinach Salad With Bacon

• 1 1/2 pounds fresh spinach in bulk or 2 10-ounce packages fresh spinach in plastic bags
• 2 hard-cooked eggs
• 6 slices lean bacon
• 13 cup corn, peanut or vegetable oil
• 1 teaspoon finely minced garlic
• 1/4 cup red-wine vinegar
• 1/4 cup finely chopped parsley

1. If spinach in bulk is used, pick over it to remove all tough stems and blemished leaves.
2. Rinse the spinach well and drain it.
3. Cut or break it into large, bite-size pieces.
4. There should be about 16 cups.
5. Put the spinach in a large bowl.
6. Coarsely chop the eggs and add them to the spinach.
7. Cook the bacon until it is crisp and browned.
8. Drain well.
9. Chop the bacon coarsely.
10. Heat the oil in a small skillet and add the garlic and bacon pieces.
11. Cook briefly and add the vinegar.
12. Bring to a boil and pour over the spinach.
13. Add the parsley and toss to blend.

fresh spinach, eggs, lean bacon, corn, garlic, redwine vinegar, parsley

Taken from cooking.nytimes.com/recipes/2765 (may not work)