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!
Ingredients
- 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
Reviews
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.
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.