Warm Bacon Spinach Salad

By á-9504

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

Ingredients

• 3 bacon strips, diced
• 1 tablespoon all-purpose flour
• 1 egg
• 6 tablespoons water
• 2 tablespoons vinegar
• 1 tablespoon sugar
• salt and pepper to taste
• 3 cups torn fresh spinach
• 1/2 cup seasoned croutons

Preparation

Step 1

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.