Nancy's Spinach Salad with Warm Bacon and Red Wine Vinegar Dressing

12 slices bacon fried, remove from bacon fat and crumble when cooled

1 small onion, chopped

1 Tablespoon cornstarch, mixed with 1 Tablespoon water

1/3 cup red wine vinegar

1 cup water

1/3 cup sugar

1 ½ teaspoon salt

¼ teaspoon pepper

Croutons

1 bag baby spinach

1. Fry bacon until crisp.

2. Remove bacon and set aside. Crumble when cool enough to touch.

3. Add chopped onion to bacon fat and cook 5 minutes or until onion is soft.

4. Remove onion and set aside.

6. Add cornstarch mixture to bacon fat. Mix.

7. Combine vinegar, water, sugar, salt and pepper in saucepan and bring to a boil. Stir constantly.

8. Add cornstarch mixture, stir and cook for 2 minutes.

9. Remove from heat. Add crumbled bacon and onion.

10. Pour over salad and toss.

11. Add croutons and serve.

Makes 4 meal sized salads.