Pennsylvania Dutch Salad With Hot Bacon Dressing

1. 1

   Chop bacon and fry until crisp.

2. 2

   Remove bacon and add to greens.

3. 3

   Add all other ingredients to beaten egg, except salad greens, and pour into the hot bacon fat.

4. 4

   Cook until thickened. Pour at once over the crisp, dry salad greens, such as lettuce, endive, dandelion or spinach.

5. 5

   A little chopped onion may be added, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.