1 lb. fresh spinach
1 slice lean bacon
1 med. sweet red pepper, cored, seeded, sliced lengthwise into strips, 1/4 inch wide
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

Wash spinach, pat dry and tear into bite-size pieces. Place in a large salad bowl and set aside.

In 7-inch skillet over moderate heat, cook the bacon until crisp, and drain on paper towel. Discard all but 1 tablespoon of bacon drippings. Add red pepper, onion and garlic to the hot drippings and cook, stirring, for 2 minutes. Add the wine, vinegar, sugar and black pepper; bring to a boil. Then reduce heat and simmer uncovered for 1 minute. Pour hot dressing over spinach and toss well, crumble reserved bacon over top and serve.