One of my favorite salad greens has always been spinach- but I needed a new recipe to put some life back into the routine. This did the trick- and it's low carb to boot. Bacon and spinach are a match made in heaven (what doesn't taste good with bacon??!)
Cook 4-6 slices of chopped up bacon over medium heat- slowly enough so that the fat renders and the bacon cooks without burning. Remove bacon to drain- leave bacon grease in pan.
Mince about a half of a large onion and saute in bacon grease for 3-4 minutes. Add one clove minced garlic and leave in for less than a minute. You want it to cook a bit but not to burn!
Add 3 tablespoons of cider vinegar and stir. Add 1 tablespoon plus 1 teaspoon of Splenda. Add a dash each of salt and pepper. Stir to dissolve Splenda and remove from heat.
You should already have a bag of baby spinach waiting in a salad bowl. Time to pour the warm dressing over the spinach and toss thoroughly. Add the pieces of bacon and some hard boiled egg slices (if desired) and give it all a good toss.
This salad was gone in minutes. Next time I will make double! It was delicious- a great balance of sweet and sour. Tasted just like the one I used to make with sugar. Even TLMM, who doesn't much like salad was loving this! So whether you are watching your carbs or not, try it, you'll like it...and the eggs.