Spinach Salad II

4 eggs

8 slices bacon

1 (10 ounce) package fresh spinach

1 small onion, chopped

6 tablespoons vegetable oil

3 tablespoons lemon juice

2 cloves garlic, minced

salt and pepper to taste

Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

In a large bowl, combine the eggs, bacon, spinach and onion.

In a small bowl, whisk together the oil, lemon juice, garlic and salt and pepper. Pour over salad and toss well to coat.