WARM SPINACH SALAD

2 pkgs (6-oz each) prewashed baby spinach leaves

1 small red onion, chopped

1/2 cup cider vinegar

1/3 cup water

1 tbsp sugar (or Stevia/your favorite sweetener)

1/4 tsp salt

1/4 tsp ground black pepper

1 tbsp olive oil

8 slices bacon, cooked and chopped

2 hard cooked eggs, chopped

In a large bowl, combine the spinach and onion. Set aside.

In a small bowl, combine the vinegar, water, sugar, salt and pepper. Stir until the salt and sugar have completely dissolved. Set aside.

Heat the olive in a large skillet over medium heat. Add the bacon and cook, stirring frequently, 3 to 4 minutes, until browned. Add vinegar mixture and increase heat to high. Cook, stirring, until the mixture boils. Spoon the mixture over the spinach mixture. Toss about a minute to slightly wilt the spinach.

To serve, place servings on salad plates and top each with some chopped boiled eggs. Garnish with red onion slices, if desired.

Yield: 4 servings of about 2 cups each.

Variation: Try making with red leaf lettuce and top with diced tomatoes instead of eggs. 

recipe idea and photo Homestyle Cooking Made Healthy 1999