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Greens with Hot Bacon Dressing Recipe

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GROWING UP in a German community, I ate this salad often. It's an old traditional dish - I recall my grandmother talking about her mother making this recipe. As a variation, the "old-timers" in my family enjoy cutting up some boiled potatoes on dinner plates, then serving the warm salad mixture on top of the potatoes. -Robert Enigk, Canastota, New York

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Greens with Hot Bacon Dressing Recipe

Prep/Total Time: 20 min.

Yield: 6-8 Servings

20 20

Ingredients

4 cups torn fresh spinach
4 cups torn iceberg lettuce
3 celery ribs, sliced
1/2 cup chopped red onions
4 bacon strips, diced
1 egg
2/3 cup water
1/3 cup cider vinegar
2 teaspoons sugar
2 teaspoons cornstarch
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

In a salad bowl, toss spinach, lettuce, celery and onion; set aside. In a large skillet, cook bacon until crisp; remove with a slotted spoon to paper towels to drain. Discard all but 2 tablespoons drippings. In a small bowl, beat egg; add water and mix well. Add to the drippings. Combine vinegar, sugar, cornstarch, salt and pepper; add to skillet. Bring to a boil; stirring constantly. Remove from the heat; pour over salad. Add bacon. Toss and serve immediately. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 93 calories, 7 g fat (3 g saturated fat), 34 mg cholesterol, 266 mg sodium, 5 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Greens with Hot Bacon Dressing in Reminisce September/October 1995, p47

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