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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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A tangy warm dressing pulls together all of the delicious elements in this great-tasting spring salad. The bowl looks colorful, thanks to the red onion and sunny hard-cooked eggs in the mixture. -Vikki Rebholz, West Chester, Ohio Ingredients:
1 cup sugar |
1 tablespoon king arthur unbleached all-purpose flour |
1/4 teaspoon ground mustard |
dash salt |
1/3 cup cold water |
1/3 cup white vinegar |
1 egg, lightly beaten |
18 cups fresh spinach, torn |
3 hard-cooked eggs, sliced |
1/2 pound sliced bacon, cooked and crumbled |
4 red onion slices, separated into rings |
Directions:
1. In a small saucepan, combine the sugar, flour, mustard and salt. Gradually stir in water and vinegar until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Gradually stir a small amount of hot dressing into beaten egg; return all to the pan, stirring constantly. Bring to a gentle boil.
2. Place spinach in a large salad bowl. Drizzle with warm dressing; toss to coat. Top with the hard-cooked eggs, bacon and onion. Serve immediately. Yield: 10-12 servings.
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