In skillet cook bacon over medium-high heat until crisp. Remove bacon with slotted spoon and drain on a paper towel.
Pour off all but 3 Tbsp. bacon fat. Add onions and sauté 5 minutes, stirring often, until tender.
Stir in garlic and continue to cook 2-3 minutes, stirring often. Stir in remaining ingredients and bring to a boil. Reduce heat and simmer 5 minutes. Remove from heat and keep warm.
CCP: Hold hot at 140°F or higher for service.
For Each Serving: Place 1 cup spinach into a bowl and toss with 3 Tbsp. hot dressing until coated.
Place on salad plate and garnish top with 4 cherry tomato halves, 1/4 cup cucumber dices and 3 Tbsp. carrot shreds. Serve while hot.
