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Spring Greens with Hot Bacon Dressing

Spring Greens with Hot Bacon Dressing

  • Author: My Homemade Roots
  • Total Time: 0 hours
  • Yield: 4 Servings 1x


  • 8 cups of baby greens (spinach, kale, Swiss chard, arugula, and/or dandelion)
  • 1 large egg
  • ⅓ cup sugar
  • ⅓ cup apple cider vinegar
  • ¾ cup water
  • ¼ teaspoon salt
  • ½ pound bacon, cut into ½-inch pieces
  • 1 tablespoon all purpose flour
  • 4 hard boiled eggs, quartered or sliced (optional)
  • ¼ red onion, thinly sliced (optional)


  1. Place greens in a large salad bowl and set aside while you make the dressing.
  2. In a mixing bowl, whisk the egg and sugar together, then add the vinegar, water, and salt. Whisk until well-blended. Set aside while you cook the bacon.
  3. Cook the bacon pieces in a skillet until desired level of crispness. Remove skillet from heat and use a slotted spoon to remove the cooked bacon pieces to a paper towel-lined plate.
  4. Spoon off all but 3 tablespoons of bacon fat from the skillet. Return skillet to medium-low heat and stir tablespoon of flour into the bacon fat. Cook and stir for 1 minute.
  5. Add dressing mixture to the pan. Whisk constantly, allowing mixture to thicken and come to a slight bubble (this should only take 1-2 minutes). If dressing seems too thick at this point, add a few tablespoons of water.
  6. Remove dressing from heat and stir in half of the reserved cooked bacon. Serve dressing hot over greens, or allow to cool and serve warm.
  7. Top salad with remaining cooked bacon.
  8. Add hard-boiled eggs and sliced onions to salad, if desired.
  • Prep Time: 0 hours
  • Inactive Time: 0 hours
  • Cook Time: 0 hours
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