Pennsylvania Dutch Spinach Salad


3 to 4 bacon slices, diced
1 egg, slightly beaten
2 tbsp. sugar
1 tbsp. vinegar
4 c. torn spinach greens
1/2 sm. onion, chopped
Salt and pepper to taste
Hard-cooked eggs, sliced


In a small frying pan, cook bacon until crisp. Do not drain. In a 1-cup measure, place egg, sugar, vinegar and enough water to make 3/4 cup; pour over bacon and grease. Cook, stirring constantly, until dressing thickens. Season to taste. Pour the hot dressing over greens and onion. Toss; garnish with egg slices. Serve immediately. Yields: 4 servings. This dressing can also be served hot on wilted lettuce, or adapted for potato salad or coleslaw.


Share & Print

0 0 100 0

No Comments

Leave a Reply