Put the spinach (and optional vegetables if desired) in a large bowl.
Fry the turkey bacon in the grapeseed oil until crisp. Remove, drain on paper towels and chop.
Keep the leftover oil in the pan and cook the onion in the fat for 2–3 minutes, and then add the garlic — cook for 15-30 seconds but don’t let the garlic brown.
Add the vinegar and scrape up the brown bits in the pan.
Add the salt, pepper, and xylitol. Stir to dissolve, and pour the dressing over the spinach.
Top with the chopped bacon, and any optional toppings.