1/2 c  Olive oil
2    Garlic cloves, crushed
3 sl White bread, crusts removed,
-cubed
1/2 ts Chili seasoning
8 oz Young spinach
-OR
1    Cos lettuce
1    Piece peppered salami,
-diced (6 oz)
3 sm Onions, sliced, separated
-in rings
1    Red bell pepper, seeded, cut
-in thin slices
4 oz Button mushrooms, sliced
1 1/2 tb Lemon juice
1 ts Sugar
1 ts Prepared mustard
Salt to taste
Fresh ground pepper to taste
12    Marinated Spiced Olives

Heat 3 tablespoons of oil in a skillet. Add garlic and bread cubes and fry,
stirring constantly, until golden. Remove from heat. Add chili seasoning,
stir well and cool. Tear spinach or lettuce leaves into bite-size pieces.
In a large salad bowl, combine spinach or lettuce leaves, salami, onion,
bell pepper and mushrooms.

Place remaining oil in a screw-top jar with lemon juice, sugar, mustard,
salt and pepper. Shake vigorously until well blended. Pour over salad and
toss well. Sprinkle croutons on top and garnish with olives. Serve at once.

NOTE: Salad (without dressing) may be prepared in advance and kept covered
in refrigerator. Just before serving, shake dressing ingredients
vigorously, add to salad and toss well. Add croutons and olives and serve
at once.