Wilted Spinach Salad
|Fresh spinach/Iceberg lettuce / escarole / chicory||1 Pound, trimmed|
|Lean bacon slice||1|
|Sweet red pepper||1 Medium, cored, seeded, and sliced lengthwise into strips about 1/4 inch wide (Yellow Or Green Pepper)|
|Red onion||1 Small, chopped fine|
|Garlic||1 Clove (5 gm), minced|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Cider vinegar||1⁄4 Cup (4 tbs)|
|Black pepper||1⁄8 Teaspoon|
Wash the spinach, pat it dry with paper towels, and tear it into bite size pieces.
Place in a large salad bowl and set aside.
In a heavy 7 inch skillet over moderate heat, cook the bacon until crisp 3 to 4 minutes; remove the bacon and drain on a paper towel.
Discard all but 1 tablespoon of the bacon drippings.
Add the red pepper, onion, and garlic to the hot drippings, and cook, stirring, over moderate heat for 2 minutes.
Add the wine, vinegar, sugar, and black pepper; bring to a boil, then reduce the heat and simmer, uncovered, for 1 minute.
Pour the hot dressing over the spinach and toss well.
Crumble the reserved bacon over the top and serve.