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Raw Spinach Salad with Hot Bacon Dressing

1 pound tender young spinach, trimmed of coarse stems
6 slices bacon, snipped crosswise into julienne strips
4 green onions, trimmed, washed and thinly sliced
1 clove garlic, peeled and crushed
1 tablespoon ketchup
1/2 cup cider or red wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper

1. Wash spinach well in several changes of cold water, spin dry, then bundle in paper towels and refrigerate. When ready to proceed, mound spinach in large heat-proof salad bowl.
2. Brown bacon in large heavy skillet over moderate heat 3 to 5 minutes, until all fat cooks out; drain crisp brown bits on paper towels and reserve.
3. Add green onions and garlic to bacon drippings and sauté over low heat about 2 minutes until limp. Mix in ketchup, vinegar, salt, and pepper. Bring all to a boil, pour over spinach, sprinkle in bacon bits and toss well to mix. Serve at once.

Makes 3 to 4 servings.