Wilted Green Salad

Serves 10


  • 15 bacon strips, diced
  • 1/4 cup plus 1 tablespoon all-purpose flour
  • 5 eggs
  • 2cups water
  • 5/8 cup vinegar
  • 1/4 sugar
  • salt and pepper to taste
  • 15 cups mixed greens
  • 2 1/2 cups seasoned croutons


  1. In a skillet, cook bacon until crisp. Remove bacon to paper towels. Drain, reserving 5 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 greens 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.