Tom Saaristo Spinach Salad

http://tomsaaristo.com

Spinach Salad

For the salad :
2 10-ounce package ready-cut fresh spinach, stems trimmed, torn into bite-sized pieces
7 hard boiled eggs, peeled and rough chopped
6 plum tomatoes, trimmed and quartered
1 small red onion, sliced paper thin

For the dressing
Water, rather than oil, serves as the counterpoint to vinegar in this rich and savory dressing. This is also wonderful spooned over shredded Napa cabbage or cooked fish or cauliflower, or tossed with boiled sliced potatoes. You can also use your favorite ready-made spinach salad dressing or sweet and sour dressing.

1/2 pound bacon
1/4 cup water
1/4 cup cider vinegar

Methods
In a large skillet cook bacon over moderate heat until crisp and with tongs transfer to
paper towels to drain. Pour off all but 2 tablespoons fat from skillet. Add water and
vinegar and simmer, whisking constantly, 1 minute. Crumble bacon and add to dressing
with salt and pepper to taste just before using.

Layer the salad ingredients in a large bowl. Pour half the dressing on the salad and toss to coat. Add the other half of the dressing and toss again.

Leftovers, if there are any, make a wonderful Pita bread stuffing.