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Ingredients
| bacon: 3 strips (diced) |
| all-purpose flour (unsifted): 1 Tbl |
| eggs: 1 |
| water: 6 Tbl |
| distilled vinegar: 2 Tbl |
| granulated sugar: 1 Tbl |
| salt (to taste) |
| black pepper (to taste) |
| spinach: 3 cups (torn) |
| seasoned croutons: 1/2 cup |
Warm Bacon Spinach Salad
Credit: AllRecipes
User rating:
"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, Greentown, Pennsylvania"
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Prep Time
15 min -
Cook Time
min -
Servings
2 serving(s)
Tags
Directions
- In a 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 bowl. Remove dressing from the heat; stir in reserved bacon. Immediately spoon desired amount over spinach; add croutons and 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.