Reviewer:

Donna

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Reviewed: Feb. 4, 2009

Became too thick for me. I tried adding more water and vinegar and just found it became to vinegar-y!

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Reviewer:

AllisonF

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Reviewed: Jan. 20, 2009

The dressing thickens when you add the flour/bacon mixture and the egg mixture. Also, when you heat the dressing it cooks the egg.

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Reviewer:

WendyR

Cooking Level: Expert

Home Town: Savannah, Georgia, USA

Living In: Lawrenceville, Georgia, USA

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Reviewed: Jan. 16, 2009

very thick and pasty - did not have a good flavor - I did not care for this

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Reviewer:

MamaPat

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Reviewed: Dec. 9, 2008

Very tasty and satisfying! A salad that eats like a meal.

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Reviewer:

mofun

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Reviewed: Mar. 19, 2008

Great taste if consumed immediately but I found it doesn't store well. Make just enough for your salad and it will taste great. Maybe 1/2 the flour?

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Reviewer:

Salvatrice

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Reviewed: Feb. 18, 2007

Although I agree with the previous review, that the dressing was very thick after cooking for 2 minutes, when thinned with either water or vinegar, it was very tasty, classically Pennsylvania-Dutch in flavor, and easy to prepare. Just remember to keep it well stirred (I used a wisk) while cooking. You will definately need to add additional water/vinegar to make it pourable. I used apple cider vinegar.

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Reviewer:

zip

Cooking Level: Intermediate

Home Town: Astoria, New York, USA

Living In: Hampstead, Maryland, USA

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Reviewed: Jan. 7, 2007

This didn't work for me. I can't imagine boiling the dressing for 2 min. I had it on a low heat and had to keep removing it in order to keep it from solidifying. It needed more liquid, so I tasted to see whether it should be water or vinegar. I like mine tart, so I added quite a bit more vinegar to thin it to a manageable consistancy. I'll keep looking for a wilted spinach salad recipe.

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