Institute of the South for Hospitality and Culinary Arts

Spinach Salad Served with Warm Bacon Dressing

Servings: 10

Filling

1 one-pound bag of pre-washed baby spinach (about 8 cups)
2 hard-boiled eggs

Batter

1/2 cup of finely chopped onions
1/2 lb. bacon
1 cup of water
1 cup of vinegar
1/2 cup of sugar
1 1/2 tbsp cornstarch
1/2 additional cup of cold water

Method of preparation

1. Hard boil the eggs and chop when cooled. Chop up the onion.
2. Combine one cup of water and the vinegar. Heat to boiling. Add sugar. Stir to dissolve sugar and set aside.
3. Saute bacon. When cool, finely chop and set aside. Reserve the fat and set aside to cool.
4. Blend cornstarch with the additional half-cup of cold water and fat from bacon into a smooth paste.
   Important: Make sure the bacon fat is cool before adding to water. Cornstarch only blends with cool liquids.
5. Stir the cornstarch mixture into the vinegar and water. Bring this mixture to boiling and turn off the heat.
6. Divide spinach between four to six plates. Top each with a small amount of the hot dressing, sprinkle with chopped egg, onion and bacon and serve immediately.

Serves 4-6 people.

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