Wilted Spinach Salad With Bacon And Balsamic Vinaigrette

6 cups fresh spinach leaves; washed, dried, chilled
2 slices bacon; cut in 1/4 inch pieces
1 tablespoon extra-virgin olive oil
1/2 cup red onion; minced
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon sugar
1 tablespoon balsamic vinegar

Remove stems and veins from spinach and tear into bite-sized pieces; place
spinach in a large bowl. In a small frying pan over medium heat, fry bacon
approximately 5 minutes or until crisp; transfer with slotted spoon to
paper towel-lined plate, leaving fat in pan. Return frying pan to medium
heat; add oil, onion, salt, pepper, and sugar. Cook 2 to 3 minutes,
stirring occasionally, until onion is slightly softened. Add balsamic
vinegar; swirl to incorporate. Pour warm dressing over spinach and toss
gently to wilt (when properly wilted, the leaf edges soften slightly, but
the spinach retains some crunch). Sprinkle bacon over spinach and serve
immediately.

Tracy's Note: Made this tonight for dinner and I loved it.

Contributor: Cook's Illustrated Magazine

Yield: 4 servings


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