Spinach Salad with Bacon Dressing

I revised the recipe to make the dressing a little less potent.  The girls, Michael, and I all enjoy it now.

I really like to make spinach salad, and I have a great recipe from my mom that uses fresh fruit and honey balsamic vinaigrette. However, winter is not the best season for much fresh fruit. And besides, sometimes I'm in the mood for something a little different. That is when I remember a great recipe from Cook's Illustrated for spinach salad with bacon dressing. The problem is then that I can't remember in which Cook's Illustrated magazine the recipe is located. And after looking through my stack of magazines until I find the right one, I realize that I also have forgotten (and forgotten to write down previously) the modifications that I make to the recipe so that it tastes even better. All of this reminds me of why I am keeping a food blog, so that the next time I want to make spinach salad with bacon dressing, I can just turn here. Tonight, as I was eating my spinach salad, I remembered again that I like the dressing so much that I always wish I had doubled it.

Spinach Salad with Bacon Dressing
Cook's Illustrated, March & April 2003, p. 8

For 4 people as a side dish, use the following ingredients:

• 1 or 2 large eggs, hard boiled and then cut to the size you prefer
• 4 slices of bacon, cut into 1/4 inch wide pieces. To find a corn-free bacon, look for one that has just these ingredients: pork, salt, sugar, celery powder, and spices. I usually use a bacon I find at Trader Joe's called Classic Sliced Dry Rubbed All Natural Uncured Bacon. Another corn-free bacon is Hormel Natural Choice 100% Natural Original Uncured Bacon. Be sure that the bacon you use does not have any dextrose, sodium erythorbate, sodium lactate, or lactic acid starter culture, all of which can come from corn.
• 1 small yellow onion
• 1 small garlic clove, minced (about 1/2 tsp.)
• 3 1/2 Tbsp. cider vinegar
• 1/2 tsp. granulated sugar
• 1/2 tsp. ground black pepper
• 1/4 tsp. sea salt
• a 6-ounce bag of baby spinach

Instructions:

Cook the eggs so that they are hard-boiled.  Then cut them to the size you prefer.  Cut the bacon into small pieces.  Place a medium frying pan over medium heat and add the bacon.  Cook, stirring occasionally, until the fat has been rendered and the bacon is browned.  Remove the bacon from the pan and let drain on a paper-towel lined plate, leaving the drippings in the pan.  Chop the onion and add to the pan.  Cook, stirring frequently, until the onion has softened.  Add the garlic and stir for 30 seconds.  Remove the pan from the heat and pour in the cider vinegar, stirring constantly and scraping the bottom of the pan.  Then stir in the sugar, pepper, and salt.  Transfer the bag of baby spinach into a serving bowl.  Pour the hot dressing over the spinach and toss to coat.  Serve immediately.  Sprinkle the bacon pieces and egg pieces over each plate of salad.