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Dutch Spinach Salad

This dressing can also be served hot on wilted lettuce, or adapted for potato salad or coleslaw. My grandmother, mother and aunts made this Pennsylvania Dutch treat, and I'm happy to pass it on for others to enjoy!
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    4 servings


  • 3 to 4 bacon strips, diced
  • 1 egg, lightly beaten
  • 3 tablespoons sugar
  • 1 tablespoon cider vinegar
  • Water
  • 4 cups torn spinach greens
  • 1/2 small onion, chopped
  • Salt and pepper to taste
  • hard-boiled large eggs, sliced


  • In a small frying pan, cook bacon until crisp. Do not drain. In a 1-cup measure, place egg, sugar, vinegar and enough water to measure 3/4 cup; pour over bacon and grease.
  • Cook and stir until dressing thickness. Season to taste. Pour hot dressing over greens and onion. Toss; garnish with egg slices. Serve immediately.

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Average Rating:
  • cast_iron_king
    Aug 9, 2017

    This warm salad was a really pleasant surprise over typical wilted salads. Like the previous reviewer, I was worried about the egg setting while cooking, so instead of lightly beating, I beat it until creamy and cooked the dressing at a very low simmer. The result was fantastic. I'll definitely be doing this again. Would love to try this dressing in a potato salad.

  • Disir
    Sep 16, 2014

    I was kind of worried about the egg in the mixture to put in the pan and it did streak a little. It was very good. I also used a 10 oz bag of spinach. I kind of worried it was too much. It came out very nice and everybody loved it. I will definitely make this again.