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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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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. Ingredients:
3 bacon strips, diced |
1 tablespoon king arthur unbleached all-purpose flour |
1 egg |
6 tablespoons water |
2 tablespoons white vinegar |
1 tablespoon sugar |
salt and pepper to taste |
3 cups fresh baby spinach |
1/2 cup seasoned croutons |
Directions:
1. In a large skillet, cook bacon until crisp. Remove bacon to paper towels. Drain, reserving 1 tablespoon drippings. Stir flour into drippings until smooth.
2. 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.
3. 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.
4. Store leftover dressing in the refrigerator for up to 2 days. Before serving, reheat over low heat just until heated through. Yield: 2 servings.
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