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 cut up some boiled potatoes on dinner plates, then serve the warm salad mixture on top. —Robert Enigk, Canastota, New York
Greens with Hot Bacon Dressing
Greens with Hot Bacon Dressing
Prep Time
20 min
Yield
8 servings
Ingredients
- 4 cups torn fresh spinach
- 4 cups torn iceberg lettuce
- 3 celery ribs, sliced
- 1/2 cup chopped red onion
- 4 bacon strips, diced
- 1 large 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
- 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.
Nutrition Facts
1 serving: 93 calories, 7g fat (3g saturated fat), 34mg cholesterol, 266mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 3g protein.
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