Preparation time: 10 minutes. Cooking: 6 minutes.

1 lb. fresh spinach, trimmed, or iceberg lettuce, escarole, or chicory
1 slice lean bacon
1 med. size sweet red, yellow, or green pepper
1 sm. red onion, chopped fine
1 clove garlic, minced
1/4 c. dry white wine
1/4 c. cider vinegar
1/4 tsp. sugar
1/8 tsp. black pepper

(Cored, seeded, and sliced lengthwise into strips about 1/4 inch wide).

1. Wash the spinach, pat it dry with paper towels, and tear it into bite size pieces. Place in a large salad bowl and set aside.

2. In a heavy 7 inch skillet over moderate heat, cook the bacon until crisp - 3 to 4 minutes; remove the bacon and drain on a paper towel.

3. Discard all but 1 tablespoon of the bacon drippings. Add the red pepper, onion, and garlic to the hot drippings, and cook, stirring, over moderate heat for 2 minutes. Add the wine, vinegar, sugar, and black pepper; bring to a boil, then reduce the heat and simmer, uncovered, for 1 minute.