Spinach Salad with Warm Dressing

Spinach Salad with Warm Dressing

Course: Salads – Green & Vegetable


  • 1 1/2 Cup Sugar
  • 1/2 Cup Flour
  • 3/4 Teaspoon Salt
  • 4 Cups Cold Water
  • 1 Cup Apple Cider Vinegar
  • 4 Eggs Beaten
  • Torn Fresh Spinach
  • Sliced Mushrooms
  • Croutons
  • 1 Pound Bacon Sliced, Cooked & Crumbled


  • Combine sugar, flour and salt. Gradually stir in water and vinegar. Cook, stir until thickened and bubbly. Reduce heat, cook and stir 2 minutes longer. Remove from heat.
  • Stir small amount of dressing into eggs. Return all to pan, stirring constantly. Bring to a gentle boil, cook, and stir 2 minutes longer.
  • Serve over spinach and sliced mushrooms and sprinkle with bacon and croutons.
  • May be kept in a slow cooker on low. Makes 6 1/2 cups. Refrigerate any leftovers.


This recipe makes a lot of dressing, but it can be halved or quartered if desired.

Recipe – Jean Hansen