Wilted Spinach Salad

Serves 2

Salad:
4 cups baby spinach leaves (1 pre washed package)
½ medium-sized red onion, julienned
½ teaspoon minced garlic
8 slices thick bacon, diced

Vinaigrette:
3 tablespoons Cider vinegar
½ teaspoon sugar
¼ teaspoon black pepper
Pinch of salt

Garnish: 1 hard-boiled egg, chopped fine or quartered

Preparation
Arrange baby spinach leaves in a pretty clear bowl that is heat proof and set aside.

In a sauté pan, place diced bacon. Stirring frequently, cook on medium heat until crisp. Remove bacon to paper towel and drain.

Pour off all the liquid into a heat resistant bowl.
Return 3 tablespoons of it to pan and sauté the onions.
Add garlic and sauté for 15 seconds or until you can whiff the fragrance.

Remove pan from heat. Add Cider vinegar, sugar, black pepper,
salt and scrape the brown bits from the pan as you mix the ingredients.
Pour over baby spinach greens.

Quickly toss salad and top with hard-boiled egg.
Great as a starter for any meal. Or add grilled chicken for a dinner salad.