Growing up, one of my dad’s favorite foods what spinach salad with hot bacon dressing. (See my “fried apples” post) This again, is something I never tasted! It is almost comfort food for him. I found this recipe in one of my books and thought it sounded closest to what he described! He lives to far away to taste it, but we tasted it for him. Here is the recipe, although not categorized as a salad:
It was easy to put together, and quick. The “dressing” however, was really thick, almost gravy like. A friend who tasted it felt like she was eating breakfast gravy on spinach leaves. I didn’t hate it and it tasted OK, but probably not something I would make again, at least the way I made it this time. I am going to try a revised “dressing” not so thick below.
Pennsylvania Dutch Spinach “Salad”
- 2 slices bacon, diced
- 3 c. raw baby spinach
- 1 T. all-purpose flour
- 1 c. hot water
- 1 T. sugar
- 1 T. vinegar
- 1 t salt
- 1/8 t. pepper
- 2 hard boiled eggs, sliced in 1/8ths
- Fry bacon until crisp.
- Save drippings (adding olive oil if you have less than 2 T.) and put bacon on spinach.
- Add flour to drippings and cook for 1 minute.
- Add hot water and cook until it comes to a bubble.
- Add sugar, vinegar, salt and pepper.
- Pour over spinach (I drizzled over my helping). Garnish with sliced egg.
Here is what the original recipe dressing looked like: