Warm Dressing for Spinach |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 35 |
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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. âVictoria Hahn Northampton, Pennsylvania Ingredients:
1-1/2 cups sugar |
1/2 cup king arthur unbleached all-purpose flour |
3/4 teaspoon salt |
4 cups cold water |
1 cup cider vinegar |
4 eggs, lightly beaten |
torn fresh spinach, sliced fresh mushrooms and salad croutons |
1 package (1 pound) sliced bacon, cooked and crumbled |
Directions:
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.
3. Serve immediately over spinach with mushrooms and croutons; sprinkle with bacon. Or transfer dressing to a 1-1/2-qt. slow cooker and keep warm on low. Refrigerate leftovers. Yield: 6-1/2 cups.
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