This recipe is over 40 years old and was taught to me by a chef at a supper club. It was my favorite dish, so he kindly allowed me in his kitchen for a cooking lesson. My family is so glad he did. We love this dish, and so will you! Enjoy!
Wash the baby spinach, spin dry place in a large bowl and chill until needed.
Fry the bacon until crisp and drain on a paper towel and break into one-inch pieces, set aside. Turn heat to medium.
Cut the red onion into slices.
Separate the onions into rings, and add the rings to the hot bacon grease. Stir to coat, add a lid and cook the rings over medium heat until tender and just starting to turn brown. Stir frequently.
Turn heat to medium low. Add 1/4 cup ketchup and a couple of tablespoons of red wine vinegar or more to taste. Add salt and pepper.
Stir and mix the onions, ketchup, vinegar, salt and pepper and cook the dressing for about 2 minutes until bubbly.
Add the hot bacon and onion dressing to the bowl of prepared raw spinach. Toss to coat, add the crispy bacon and serve. Enjoy!
Cook's Tip: You can add the hot dressing to the bowl of chilled spinach and toss it, like I was taught, which is the way the recipe is intended to be served, or if you want, you can add the spinach to the hot skillet and toss it. This will wilt the spinach some, but some folks like it like that.