HOT BACON SALAD DRESSING

MAKES ABOUT 1-1/2 CUPS

This is a favorite with certain meals such as pot roast, chicken pot pie and baked ham. Our favorite greens include dandelion, endive, or escarole, but it works equally well on romaine lettuce.

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. This dressing is also good for German Potato Salad.

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