Dutch Spinach Salad Recipe

Dutch Spinach Salad Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

This dressing can also be served hot on wilted lettuce, or adapted for potato salad or coleslaw. My grandmother, mother and aunts made this Pennsylvania Dutch treat, and I'm happy to pass it on for others to enjoy!

This recipe is:

Contest Winning

Quick

[X]

Rate Dutch Spinach Salad Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Dutch Spinach Salad Recipe

Prep/Total Time: 15 min.

Yield: 4 Servings

15 15

Ingredients

3 to 4 bacon strips, diced
1 egg, lightly beaten
3 tablespoons sugar
1 tablespoon cider vinegar
Water
4 cups torn spinach greens
1/2 small onion, chopped
Salt and pepper to taste
Hard-cooked eggs, sliced

Directions

In a small frying pan, cook bacon until crisp. Do not drain. In a 1-cup measure, place egg, sugar, vinegar and enough water to measure 3/4 cup; pour over bacon and grease.
Cook and stir until dressing thickness. Season to taste. Pour hot dressing over greens and onion. Toss; garnish with egg slices. Serve immediately. Yield: 4 servings.

Nutritional Facts 1 serving (3/4 cup) equals 198 calories, 14 g fat (5 g saturated fat), 171 mg cholesterol, 195 mg sodium, 12 g carbohydrate, 1 g fiber, 7 g protein.

Originally published as Dutch Spinach Salad in Country June/July 1991, p47