How to Make It
Pour the cold water and 1/4 of the cup beef broth into blender and sprinkle with gelatin. Let stand until gelatin is softened, 3 minutes. Heat remaining beef broth in a saucepan over high heat to boiling point. Pour into blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process at low speed until gelatin is dissolved, using a rubber spatula to push gelatin granules into the broth mixture. Add salt, lemon juice, and salad dressing and process until well blended.
Add the onion and cover. Process at high speed until onion is chopped. Add the spinach and eggs and cover. Process at high speed just until eggs are coarsely chopped.
Stir in the bacon and pour into a lightly greased (with cooking spray) 6-cup mold. Chill until firm, 4 hours. Unmold and garnish with cherry tomatoes.