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Warm Bacon Spinach Salad Recipe

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This was what the Pennsylvania Germans called "wilted salad". It was one of the first recipes I was taught to make. When the dressing is warm, I pour it over the greens and set it aside while I prepare the rest of the meal. The heat wilts the greens, which are still slightly warm when served. -Patty Kile, Elizabethtown, Pennsylvania.

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Warm Bacon Spinach Salad Recipe

Prep/Total Time: 15 min.

Yield: 2 Servings

15 15

Ingredients

3 bacon strips, diced
1 tablespoon all-purpose flour
1 egg
6 tablespoons water
2 tablespoons white vinegar
1 tablespoon sugar
Salt and pepper to taste
3 cups fresh baby spinach
1/2 cup seasoned croutons

Directions

In a large skillet, cook bacon until crisp. Remove bacon to paper towels. Drain, reserving 1 tablespoon drippings. Stir flour into drippings until smooth.
In a large bowl, beat egg; add water, vinegar, sugar, salt and pepper. Slowly pour into skillet. Bring to a boil; boil for 2 minutes, stirring constantly.
Place spinach in a large bowl. Remove dressing from the heat; stir in reserved bacon. Immediately spoon desired amount over spinach; add croutons; toss to coat. Serve warm.
Store leftover dressing in the refrigerator for up to 2 days. Before serving, reheat over low heat just until heated through. Yield: 2 servings.

Nutritional Facts 1 serving (1 each) equals 321 calories, 24 g fat (9 g saturated fat), 130 mg cholesterol, 439 mg sodium, 17 g carbohydrate, 2 g fiber, 9 g protein.

Originally published as Warm Bacon Spinach Salad in Reminisce November/December 2000, p49

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