Recipe by pattikay in L.A.
German salad found on allrecipes, originally from Taste of Home. When I made this, I left out the egg and sauteed the onion and used bacon bits from a jar. The dressing is tart, so add a pinch more sugar if you like.
Top Review by moramor
I loved this dressing so much, I licked the salad bowl! Yum! I made it with the optional egg, and it created a creamy yellowish color, very pretty. Would be delish on warm potatoes, we had it on spinach! One thing, I do enjoy tart, but it was way too tart for me, I kept adding and adding sugar until I liked the balance...I probably added at least 2-3 T sugar. I guess I like the sweet-sour aspect of hot bacon dressing...I recommend you taste your vinegar/sugar mixture before you cook the dressing, and make sure the sugar is enough for you. A very delicious dressing that I'm sure we will use many time to come....I'll save all my bacon drippings, just to make this! (Even if you don't have the bacon to add back in, it is still delicious and a very reasonably priced dressing for something you'd normally throw away....the drippings) I added some green onion slices to the heated bacon grease before continuing with the egg/water mixture. Thank you!
- 4 cups torn fresh spinach
- 4 cups torn iceberg lettuce
- 3 celery ribs, sliced
- 1⁄2 cup chopped red onion
- 4 slices bacon, strips diced
- 1 egg (optional)
- 2⁄3 cup water
- 1⁄3 cup cider vinegar
- 2 teaspoons sugar
- 2 teaspoons cornstarch
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
Directions See How It's Made
- 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 drippings.
- Combine vinegar, sugar, cornstarch, salt and pepper; add to skillet.
- Bring to a boil; stirring constantly.
- Remove from the heat; pour over salad.
- Add bacon. Toss and serve immediately.