Warm Spinach Salad with Bacon, Tomato, and Pecans

I'm participating in What's Cooking Wednesday at Tales from the Fairy Blogmother!!

This is a favourite of ours that we've been eating for months. It's a great way to get lots of spinach in our diet, because we eat the salad by heaping bowlfuls! The kids love the bacon and the pecans, although don't always eat the entire salad.


- adapted from Martha Stewart

• 3/4 cup pecan halves (smaller pieces work fine too)
  
• 10 slices bacon, cut into 1-inch pieces
• 1 red onion, halved and thinly sliced
• 1 pint (2 cups) grape or cherry tomatoes
• 1/3 cup white-wine vinegar
• 1 tablespoon sugar
• 2 to 3 bunches (1 1/2 pounds total) flat-leaf spinach, trimmed, cleaned, and dried
• Coarse salt and ground pepper

1. Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet, and toast in oven 5-10 minutes. Set aside.
2. Meanwhile, in a large skillet over medium heat, cook bacon, stirring occasionally, until browned and crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate. Pour off all but 3 tablespoons fat from skillet.
3. Add onion to skillet; cook, stirring occasionally, until crisp-tender, 5 to 7 minutes. Add tomatoes, vinegar, and sugar; simmer until liquid thickens slightly and tomatoes are heated through, 1 to 2 minutes. Don't overcook the tomatoes or they will quickly become soggy and "wet".
4. Place spinach in a large bowl, and pour hot tomato-onion mixture over; toss quickly to coat and wilt spinach. Season with salt and pepper. Sprinkle with reserved pecans and bacon.
5. Enjoy!!!