Spinach Salad, Bacon Dressing,
Pennsylvania Dutch Style

• 1 10 oz bag of Spinach Washed—Tear bite sized
• 1 portobello mushroom—sliced thin
• 1/2 sweet, red onion —sliced thin

The Dressing

• 2 tbs bacon drippings
• 2 tbs flour
• 1 cup water
• 1 each egg
• salt
• pepper white
• vinegar white
• sugar
• 2 tbs cream
• 4 slices bacon, cooked and crumbled

Preparation

1. Wash spinach in three changes of water, drain and spin dry.
2. Tear leaves into bite sized pieces, and combine in a bowl with sliced mushroom and onion.

The Dressing

1. Cook bacon, reserving slices.
2. Add flour to the fat to make a roux.
3. Add water, bring to boil and stir with a wooden spoon to thicken.
4. Beat an egg, and beat hot dressing into egg.
5. Season with salt and pepper.
6. Add vinegar first, to make it sour, to taste
7. Add sugar to make it sweet, to taste
8. Add cream, and reseason if needed
9. Add crumbled bacon, and more bacon grease for flavor, to taste

Pour the finished still hot dressing over the spinach or lettuce in a bowl, cover it and allow the dressing to wilt the salad.

Toss well and serve.

Notes: This dressing is served hot to warm over lettuce, or in this case, spinach and mushrooms, and is covered, to allow it to wilt the greens

Steve's #19 Recipes

Tossed Salads

Chef Salad with California Blue Cheese Dressing

Caesar Salad

Vegetable Salads

Tomatoes with Sweet Onions and Basil

Asparagus with Sesame Oil and Shallots

Spinach and Mushrooms with Warm Bacon Dressing

Fruit Salads

Cubanaise: Slices of Avocado, Mango, Grapefruit, Vinaigrette with Tricolor Confetti of Peppers*

Panama Salad, a Hemisphere of Orange and Grapefruit on a Slice of Pineapple. Citrus Rum Dressing with Berries.

Protein Salads

Gulfport Salad: Fantail Shrimp and Scallops, Crab Meat, Hard Cooked Eggs, Curried Mayonnaise*

Salad Doctor

Starchy Salads

Chickpea Salad

Tortellini Primavera

* repeated from previous issues

©1996, Steve K. Holzinger. All rights reserved.

This Archived Page created between 1994 and 2001. Modified August 2007

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