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.
Warm Bacon Spinach Salad Recipe photo by Taste of Home
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.
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