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Spinach with Hot Bacon Dressing

 Spinach with Hot Bacon Dressing
This dish is popular in Pennsylvania Dutch country. It takes a little time to make, but it's worth the effort. Sometimes I serve the dressing over other greens or even potato salad.—Romaine Wetzel, Ronks, Pennsylvania
4 ServingsPrep/Total Time: 15 min.


  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1-1/2 teaspoons celery seed
  • 1 teaspoon salt
  • 3/4 teaspoon ground mustard
  • 2 cups milk
  • 3/4 cup cider vinegar
  • 1/2 cup butter, cubed
  • 3 eggs, lightly beaten
  • 4 bacon strips, cooked and crumbled
  • 3 hard-cooked eggs, chopped
  • Torn fresh spinach


  • In a saucepan, combine the sugar, cornstarch, celery seed, salt and
  • mustard. Gradually stir in milk and vinegar. Add butter. Cook and
  • stir until mixture comes to a boil; cook and stir for 1-2 minutes or
  • until thickened and bubbly.
  • Stir a small amount of hot liquid into beaten eggs; return all to the
  • pan. Cook and stir 1 minute longer. Stir in bacon and hard-cooked
  • eggs. Serve immediately over spinach. Yield: about 4 cups.

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Spinach with Hot Bacon Dressing (continued)

Nutritional Facts: 1 serving (1 cup) equals 655 calories, 38 g fat (20 g saturated fat), 402 mg cholesterol, 1,079 mg sodium, 65 g carbohydrate, trace fiber, 16 g protein.