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Dutch Spinach Salad Recipe

Dutch Spinach Salad Recipe

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. YIELD:4 servings


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


  • 1. 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 make 3/4 cup; pour over bacon and grease. Cook, stirring constantly, until dressing thickness. Season to taste. Pour the hot dressing over greens and onion. Toss; garnish with egg slices. Serve immediately. Yield: 4 servings.

Nutritional Facts

3/4 cup: 198 calories, 14g fat (5g saturated fat), 171mg cholesterol, 195mg sodium, 12g carbohydrate (10g sugars, 1g fiber), 7g protein.

Reviews for Dutch Spinach Salad

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Reviewed 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."

Reviewed 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."

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