Recipe - Warm Spinach Salad With Bacon And Roquefort Croutons

2 bn Spinach ; (large bunches)
One fourth pound Lean smoked bacon; coarsely
chopped
1 YogurtHerb Dressing; see *
Note
1 Roquefort Cheese Croutes;
see * Note

* Note: See the "YogurtHerb Dressing" and "Roquefort Cheese Croutes"
recipes which are included in this collection.

Remove stems from spinach and wash well. In a skillet, cook bacon until
crisp and fat has rendered. Drain the bacon on paper towels and discard all
but one tablespoon of fat. Over high heat, add spinach and cook briefly (15
to 20 seconds) until spinach just begins to wilt. Divide among 4 warm
plates, top with bacon and drizzle with the YogurtHerb Dressing. Place 3
Roquefort Cheese Croutes around each plate and serve immediately. This
recipe yields 4