Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 4 cups | Spinach, fresh; torn |
| 4 cups | Iceberg lettuce; torn |
| 3 | Celery ribs; sliced |
| ½ cup | Red onion; chopped |
| 4 | Bacon strips; diced |
| 1 | Egg |
| ⅔ cup | Water |
| ⅓ cup | Cider vinegar |
| 2 teaspoons | Sugar |
| 2 teaspoons | Cornstarch |
| ½ teaspoon | Salt |
| ¼ teaspoon | Pepper |
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 dippings. Combine vinegar, sugar, cornstarch, salt and pepper; add to skillet. Bring to a boil, stirring constantly.
Remove from the heat; pour over the salad. Add bacon. Toss and serve immediately. Source: Reminisce September/October 1995 Typos by Elizabeth Wood 8/95. Submitted By ELIZABETH WOOD On 08-18-95