Spinach Salad with Hot Vinegar Dressing

I've been watering the spinach in the garden with the fish tank water when I do water changes. It's growing like I've never seen it grow before! We have a lot of large dark green leaves, and it made me want some spinach salad (tho the no-crust quiche looked tempting).

As I've posted before, according to Eileen some bacon is SCD-legal. Finding it can be a little hard, but the low-salt kind often has no sugar.

Ingredients:

1 package baby spinach (about 9-10 oz) or that much washed spinach leaves
2 - 3 slices of bacon
1 small onion, chopped
1 clove garlic, crushed or minced
2 tbsp cider vinegar (or the same amount as the bacon fat)
A pinch of salt
Two pinches of pepper
2 teaspoons honey
1 egg, hard-boiled, sliced

Preparation:

Put the spinach (and other vegetables if you like) in a large bowl. The spinach will shrink down some in the hot dressing, but you need room to work.

Fry the bacon until crisp. Crumble the bacon when it is cool enough and put aside.

Cook the onion in the bacon grease until it begins to brown, then add the garlic and cook until it becomes translucent.

Add the vinegar, and scrape up the brown bits in the pan. Add the salt, pepper, and honey. Stir to dissolve, and pour the dressing over the spinach.

Toss the spinach (tongs work well) until coated. Transfer to individual plates or bowls and top with the crumbled bacon and boiled egg slices.

Other good toppers are sliced, grilled portobello mushrooms and roasted peppers.

Makes three ample servings as a side dish.