Warm Dressing for Spinach Recipe

5 1 1
Warm Dressing for Spinach Recipe
Warm Dressing for Spinach Recipe photo by Taste of Home
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Warm Dressing for Spinach Recipe

Read Reviews
5 1 1
Publisher Photo
This tangy-sweet dressing is perfect for large gatherings. Keep it warm in a crockpot or slow-cooker. I like serving it over dandelion or spinach salad, and I also like it mixed in with mashed potatoes. Just a little gives a lot of flavor. —Victoria Hahn Northampton, Pennsylvania
MAKES:
35-52 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
35-52 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1-1/2 cups sugar
  • 1/2 cup all-purpose flour
  • 3/4 teaspoon salt
  • 4 cups cold water
  • 1 cup cider vinegar
  • 4 eggs, beaten
  • Torn fresh spinach, sliced fresh mushrooms and salad croutons
  • 1 package (1 pound) sliced bacon, cooked and crumbled

Directions

In a large saucepan, combine the sugar, flour and salt. Gradually stir in water and vinegar. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
Stir a small amount of hot dressing into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Serve immediately over spinach with mushrooms and croutons; sprinkle with bacon. Or transfer dressing to a slow cooker and keep warm on low. Refrigerate leftovers. Yield: 6-1/2 cups.
Originally published as Warm Dressing for Spinach in Taste of Home February/March 2007, p39

Nutritional Facts

2 tablespoons: 50 calories, 2g fat (1g saturated fat), 19mg cholesterol, 85mg sodium, 7g carbohydrate (6g sugars, 0 fiber), 1g protein.

  • 1-1/2 cups sugar
  • 1/2 cup all-purpose flour
  • 3/4 teaspoon salt
  • 4 cups cold water
  • 1 cup cider vinegar
  • 4 eggs, beaten
  • Torn fresh spinach, sliced fresh mushrooms and salad croutons
  • 1 package (1 pound) sliced bacon, cooked and crumbled
  1. In a large saucepan, combine the sugar, flour and salt. Gradually stir in water and vinegar. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
  2. Stir a small amount of hot dressing into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Serve immediately over spinach with mushrooms and croutons; sprinkle with bacon. Or transfer dressing to a slow cooker and keep warm on low. Refrigerate leftovers. Yield: 6-1/2 cups.
Originally published as Warm Dressing for Spinach in Taste of Home February/March 2007, p39

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MY REVIEW
Ruthie Marsh User ID: 6842318 158749
Reviewed Sep. 2, 2012

"I had used this recipe in the past but lost it. SO glad to have found it again!"

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