Greens with Hot Bacon Dressing

by Sarah Landes

4 cups torn fresh spinach or 8 cups torn iceberg lettuce
3 celery ribs, sliced
1⁄2 cup chopped red onion
4 bacon strips diced
1 egg
2⁄3 cup water
1⁄3 cup cider vinegar
2 tsp. sugar
2 tsp. cornstarch
1⁄2 tsp.salt
1/4 tsp. pepper

In a salad bowl toss lettuce, celery and onion. Set aside. In large skillet cook bacon until crisp. Remove with a slotted spoon to a paper towel to drain. Discard all but 2 Tbsp. drippings. In a small bowl beat egg, add water and mix well. Add to the drippings. Combine vinegar, sugar, cornstarch salt and pepper. Add to skillet. Bring to a boil, stirring constantly. Remove from the heat. Pour over salad. Add bacon, toss and serve immediately. Yields 6-8 servings.