From DebsLunch
Feeds 4 or more depending on what else is being served
Takes about 30 minutes
Approximately 2 pounds spinach, kale, argula, or other greens: lettuce, or cabbage; stemmed if necessary, washed, dried, and cut or torn into bite size pieces (cabbage can be shredded)
8 strips (half a pound) of bacon, sliced into 1-inch pieces
1/4 – 1/3 cup cider vinegar
2 – 4 TBLS brown sugar
1/2 of a red onion, sliced thinly
2 hard boiled eggs
1/2 pound of asparagus, roasted or steamed
lots of freshly ground black pepper
Croutons
Put the greens in a large heat proof (metal or glass) bowl. Cook the bacon until crisp and, using a slotted spoon, remove to paper towel to drain. Pour off all but 4 TBLS of the bacon fat from the pan. Add the vinegar and sugar, and cook until the sugar is dissolved. Boil until a bit syrup-y. Add the onion at the last minute if using. Take the dressing off the heat and pour over the greens. Add the bacon bits and toss. If the greens do not wilt as much as you would like, put the bowl over the warm burner and toss until the salad is more wilted (this works best with a metal bowl). Grind in the pepper and toss again. Top with the asparagus, boiled eggs, and croutons.