Greens with Hot Bacon Dressing |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
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 enjoy cutting up some boiled potatoes on dinner plates, then serving the warm salad mixture on top of the potatoes. -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 onions |
4 bacon strips, diced |
1 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. Yield: 6-8 servings.
|
|