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HOT BACON DRESSING FOR SALADS MAKES ABOUT 1-1/2 CUPS This Pennsylvania Dutch family recipe is a favorite sweet and sour dressing for green salads with dandelion, endive, or escarole. It works equally well with crispy romaine lettuce when the other greens are not available. It is also the dressing my family uses for German Potato Salad. A salad with hot bacon dressing complements many meals, but we usually serve it with Beef Pot Roast, Chicken Pot Pie, Green Beans and Ham or Glazed Baked Ham. It makes a quick, easy and delicious side dish. INGREDIENTS 1 egg, well beaten 1/3 cup sugar 1/4 cup cider vinegar 3/4 cup water 1/2 teaspoon salt 4 strips bacon, cut into 1 to 2-inch pieces 1 tablespoon flour Beat the sugar into the egg. Add the vinegar, water and salt; beat well. Meanwhile, brown the bacon in small saucepan. Stir in the flour and stir until smooth. Add the liquid to the bacon mixture and cook over medium heat until thickened, stirring constantly. (Can be prepared ahead and reheated, stirring constantly to keep from sticking to saucepan. If it gets too thick, add a little water.) Pour hot dressing over coarsely chopped greens and mix thoroughly. Serve immediately. Notes: Leftover salad can be refrigerated and reheated in microwave until warm. Leftover dressing can be refrigerated and reheated before pouring on fresh greens.

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SIMILAR OR RELATED RECIPES Spinach Salad with Hot Bacon Vinaigrette Chow-Chow Grandma Brown's Hot Slaw Sweet and Sour Green Beans Additional Salad Recipes Additional Pennsylvania Dutch Recipes

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