Greens with hot bacon dressing

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

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