Wilted Spinach Salad

We have been experimenting with growing our own Spring 2013 transplants in our home, but we've had no luck getting our spinach seeds to germinate. We have heat mats, lights, and nutrient rich soil; however, there have been no tiny sprouts for 3 weeks. Since our other leafy greens are sprouting beautifully, we came to the conclusion that it must be our seeds. We ordered and received some new spinach seeds and are getting ready to plant some of our new seeds tonight. In order to get pumped about all the new spinach seedlings that we are hoping to see, we decided to make a delicious wilted spinach salad for dinner tonight. It is simple and delicious. Here is the recipe:


Wilted Spinach Salad

Ingredients:
6 cups (5-ounces) fresh spinach leaves, washed, dried, and chilled
3 slices bacon (regular or turkey bacon), cut into 1/4-inch pieces
2 tablespoons extra-virgin olive oil
1/2 cup minced red onion
1/4 teaspoon coarse or sea salt
1/4 teaspoon freshly-ground pepper
1/4 teaspoon granulated sugar
2 tablespoons balsamic vinegar
1 boiled egg, cut into small pieces

Preparation:
Remove stems and veins from spinach and tear into bite-sized pieces; place spinach in a large bowl. 
 
In a small frying pan over medium heat, fry bacon approximately 5 minutes or until crisp; transfer with slotted spoon to paper towel-lined plate, leaving fat in pan. 

Return frying pan to medium heat; add 1tbs oil, onion, salt, pepper, and sugar. Cook 2 to 3 minutes, stirring occasionally, until onion is slightly softened. Add 1tbs balsamic vinegar; swirl to incorporate. Take off heat and add 1 more tbs of olive oil and balsamic vinegar.  
Pour warm dressing over spinach and toss gently to wilt (when properly wilted, the leaf edges soften slightly, but the spinach retains some crunch). Sprinkle bacon and egg pieces over spinach and serve immediately.

Makes 4 servings.