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Greens with Hot Bacon Dressing
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 cut up some boiled potatoes on dinner plates, then serve the warm salad mixture on top. —Robert Enigk, Canastota, New York
Ingredients
- 4 cups torn fresh spinach
- 4 cups torn iceberg lettuce
- 3 celery ribs, sliced
- 1/2 cup chopped red onion
- 4 bacon strips, diced
- 1 large 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
- 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.
Nutrition Facts
1 serving: 93 calories, 7g fat (3g saturated fat), 34mg cholesterol, 266mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 3g protein.
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