In a large bowl, add spinach leaves and set aside.

In a medium-sized skillet, lay bacon strips in a single layer. Bring heat to medium and cook bacon until 3/4 of the way cooked, then flip and continue cooking until done—20-25 minutes. If the bacon begins to brown too much before its fully rendered its fat, lower the heat.

Remove pan from the heat and transfer the bacon to a paper towel-lined plate. Roughly chop the bacon on a cutting board and set aside.

Heat the pan with the rendered fat on low and add the pine nuts. Cook until lightly golden, then using a slotted spoon, transfer to a paper bowl-lined plate. Set aside.

Drain off all but 1 Tbsp of bacon grease from the pan. Add the salad dressing and stir to incorporate, then add 2 Tbsp of water and stir until the dressing is hot and well combined with the bacon grease—expect the color will darken to a deeper orange.

Reserve about 3 Tbsp of the dressing, then pour the rest onto the spinach leaves and toss with salad tongs. Transfer greens to a serving bowl or large platter. Top the greens with the red onion, eggs, and bacon. Drizzle on the remaining dressing, then top with pine nuts and serve right away.