Warm Bacon Spinach Salad

Name: Warm Bacon Spinach Salad
Prep time: 15 min
Total time: 15 min
Yield: 2 servings.
Ingredients: 3 bacon strips, diced; 1 tablespoon all-purpose flour; 1 egg; 6 tablespoons water; 2 tablespoons white vinegar; 1 tablespoon sugar; Salt and pepper to taste; 3 cups fresh baby spinach; 1/2 cup seasoned croutons

This was what the Pennsylvania Germans called "wilted salad". It was one of the first recipes I was taught to make. When the dressing is warm, I pour it over the greens and set it aside while I prepare the rest of the meal. The heat wilts the greens, which are still slightly warm when served. -Patty Kile, Elizabethtown, Pennsylvania.

Ingredients

3 bacon strips, diced
1 tablespoon all-purpose flour
1 egg
6 tablespoons water
2 tablespoons white vinegar
1 tablespoon sugar
Salt and pepper to taste
3 cups fresh baby spinach
1/2 cup seasoned croutons

Directions

In a large skillet, cook bacon until crisp. Remove bacon to paper towels. Drain, reserving 1 tablespoon drippings. Stir flour into drippings until smooth.
In a large bowl, beat egg; add water, vinegar, sugar, salt and pepper. Slowly pour into skillet. Bring to a boil; boil for 2 minutes, stirring constantly.
Place spinach in a large bowl. Remove dressing from the heat; stir in reserved bacon. Immediately spoon desired amount over spinach; add croutons; toss to coat. Serve warm.
Store leftover dressing in the refrigerator for up to 2 days. Before serving, reheat over low heat just until heated through.