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Greens with Hot Bacon Dressing

By: Robert Enigk

"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 enjoy cutting up some boiled potatoes on dinner plates, then serving the warm salad mixture on top of the potatoes. -Robert Enigk, Canastota, New York"

Rate/Review | Read Reviews (10)

Prep Time:
20 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

4 cups torn fresh spinach
4 cups torn iceberg lettuce
3 celery ribs, sliced
1/2 cup chopped red onions
4 bacon strips, diced
1 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.