Spinach, White-Bean, And Red-Onion Salad

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4 3/4- inch-thick slices country bread or sourdough bread

1/4 pound sliced bacon, cut crosswise into 1/2-inch strips

2 red onions, sliced thin

3 tablespoons wine vinegar

4 cups drained and rinsed canned cannellini beans (two 19-ounce cans)

1 1/4 teaspoons salt

1 teaspoon fresh-ground black pepper

4 pounds spinach, stems removed, leaves washed well

2 tablespoons olive oil

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