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Warm Bacon Spinach Salad

Rated as 3.08 out of 5 Stars

"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"
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Ingredients

15 m servings
Original recipe yields 2 servings

Directions

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  1. 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.

Reviews

Read all reviews 12
  1. 12 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

By eliminating the egg and flour and making the vinegar balsamic, I came up with a salad I really like. I tossed the spinach in the skillet with the dressing, took a minute to slightly wilt it,...

Most helpful critical review

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 tast...

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By eliminating the egg and flour and making the vinegar balsamic, I came up with a salad I really like. I tossed the spinach in the skillet with the dressing, took a minute to slightly wilt it,...

Consistency was off, but taste was great! I agree with all the previous reviewers that the dressing was WAY too thick. I followed instructions to the letter, and it came out like a gravy. Defini...

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-Du...

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 tast...

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

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

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?

this turned out to be a good salad for my get together.