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