Spinach, White-Bean, and Red-Onion Salad

Ingredients

• 3 tablespoons wine vinegar
• 1 ¼ teaspoons salt
• 4 cups drained and rinsed canned cannellini beans (two 19-ounce cans)
• 1 teaspoon fresh-ground black pepper
• 2 tablespoons olive oil
• 2 red onions, sliced thin
• 4 ¾- inch-thick slices country bread or sourdough bread
• + 2 more ingredients
• • 4 pounds spinach, stems removed, leaves washed well
  • ¼ pound sliced bacon, cut crosswise into 1/2-inch strips

1. Heat the oven to 450°. Put the bread on a baking sheet and toast until lightly browned, turning once, about 5 minutes. 2. In a large frying pan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels. 3. Add the onions to the bacon fat an...

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