1 pound tender young spinach, trimmed of coarse stems
6 slices bacon, snipped crosswise into julienne strips
4 green onions, trimmed, washed and thinly sliced
1 clove garlic, peeled and crushed
1 tablespoon ketchup
1/2 cup cider or red wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
Wash spinach well in several changes of cold water, spin dry, then bundle in paper towels and refrigerate. When ready to proceed, mound spinach in large heat-proof salad bowl.
Brown bacon in large heavy skillet over moderate heat 3 to 5 minutes, until all fat cooks out; drain crisp brown bits on paper towels and reserve.
Add green onions and garlic to bacon drippings and sauté over low heat about 2 minutes until limp. Mix in ketchup, vinegar, salt, and pepper. Bring all to a boil, pour over spinach, sprinkle in bacon bits and toss well to mix. Serve at once.
makes 3 to 4 servings.