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Greens with Hot Bacon Dressing

 Greens with Hot Bacon Dressing
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
6-8 ServingsPrep/Total Time: 20 min.


  • 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


  • 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,

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Greens with Hot Bacon Dressing (continued)

Nutritional Facts: 5 g carbohydrate, 1 g fiber, 3 g protein.