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Warm Bacon Spinach Salad

By: Patty Kile

"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, Greentown, Pennsylvania"

Rate/Review | Read Reviews (12)

Prep Time:
15 Min

Ready In:
15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 servings

Ingredients

3 bacon strips, diced
1 tablespoon all-purpose flour
1 egg
6 tablespoons water
2 tablespoons vinegar
1 tablespoon sugar
salt and pepper to taste
3 cups torn fresh spinach
1/2 cup seasoned croutons

Directions

In a skillet, cook bacon until crisp. Remove bacon to paper towels. Drain, reserving 1 tablespoon drippings. Stir flour into drippings until smooth. 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. Place spinach in a bowl. Remove dressing from the heat; stir in reserved bacon. Immediately spoon desired amount over spinach; add croutons and toss to coat. Serve warm. Store leftover dressing in the refrigerator for up to 2 days. Before serving, reheat over low heat just until heated through.