Greens with Hot Bacon Dressing Recipe

5 1
Greens with Hot Bacon Dressing Recipe
Greens with Hot Bacon Dressing Recipe photo by Taste of Home
Publisher Photo

Greens with Hot Bacon Dressing Recipe

Be the first to add a review
5 1
Publisher Photo
GROWING UP in a German community, I ate this salad often. It's an old traditional dish - I recall my grandmother talking about her mother making this recipe. As a variation, the "old-timers" in my family enjoy cutting up some boiled potatoes on dinner plates, then serving the warm salad mixture on top of the potatoes. -Robert Enigk, Canastota, New York
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 4 cups torn fresh spinach
  • 4 cups torn iceberg lettuce
  • 3 celery ribs, sliced
  • 1/2 cup chopped red onions
  • 4 Jones Dairy Farm Dry-Aged Bacon strips, diced
  • 1 egg
  • 2/3 cup water
  • 1/3 cup cider vinegar
  • 2 teaspoons sugar
  • 2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

In a salad bowl, toss spinach, lettuce, celery and onion; set aside. In a large skillet, cook bacon until crisp; remove with a slotted spoon to paper towels to drain. Discard all but 2 tablespoons drippings. In a small bowl, beat egg; add water and mix well. Add to the drippings. Combine vinegar, sugar, cornstarch, salt and pepper; add to skillet. Bring to a boil; stirring constantly. Remove from the heat; pour over salad. Add bacon. Toss and serve immediately. Yield: 6-8 servings.
Originally published as Greens with Hot Bacon Dressing in Reminisce September/October 1995, p47

Nutritional Facts

1 each: 93 calories, 7g fat (3g saturated fat), 34mg cholesterol, 266mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 3g protein.

  • 4 cups torn fresh spinach
  • 4 cups torn iceberg lettuce
  • 3 celery ribs, sliced
  • 1/2 cup chopped red onions
  • 4 Jones Dairy Farm Dry-Aged Bacon strips, diced
  • 1 egg
  • 2/3 cup water
  • 1/3 cup cider vinegar
  • 2 teaspoons sugar
  • 2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  1. In a salad bowl, toss spinach, lettuce, celery and onion; set aside. In a large skillet, cook bacon until crisp; remove with a slotted spoon to paper towels to drain. Discard all but 2 tablespoons drippings. In a small bowl, beat egg; add water and mix well. Add to the drippings. Combine vinegar, sugar, cornstarch, salt and pepper; add to skillet. Bring to a boil; stirring constantly. Remove from the heat; pour over salad. Add bacon. Toss and serve immediately. Yield: 6-8 servings.
Originally published as Greens with Hot Bacon Dressing in Reminisce September/October 1995, p47

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forGreens with Hot Bacon Dressing

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review