31. WILTED SPINACH SALAD with BACON and BALSAMIC VINAIGRETTE

makes four servings


6 cups (5-ounces) fresh spinach leaves, washed, dried, and chilled
2 slices bacon, cut into 1/4-inch pieces
1 tablespoon extra-virgin olive oil
1/2 cup minced red onion
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.


adapted from a recipe from Cook's Illustrated Magazine, March/April, 2002