In the early summer, spinach is the first thing ready in the garden. That is when we have this salad regularly with spinach greens picked fresh. But, it is good anytime of year. I think it is a great side salad for chicken or turkey. It is also good as a main dish when topped with grilled shrimp. The recipe comes from Betty Crocker's New Cookbook.
Ingredients
4 slices bacon, diced
1/4 cup white vinegar
6 cups coarsely chopped fresh spinach
1/3 cup thinly sliced red onions
2 teaspoons sugar
1/8 teaspoon black pepper
1/4 teaspoon salt
Instructions
Cut bacon into small pieces. Cook bacon in large skillet until crisp. Add onion slices and saute for 1 - 2 minutes until slightly softened. Stir in vinegar and stir until heated. Remove from heat. Add sugar and then add spinach to the warm bacon-onion mixture. Sprinkle with salt and pepper. Toss 1 - 2 minutes until spinach is coated and wilted. Serve immediately.