30-Minute Warm Bacon Dressing Salad with Egg
A classic wilted salad combining crisp spinach and iceberg lettuce with a warm, savory bacon vinaigrette thickened with cornstarch and egg. The hot dressing slightly softens the greens while maintaining their structure. Serve as a side dish or light lunch, best eaten immediately while the dressing is warm. This version uses a traditional warm-salad approach, distinct from cold vinaigrettes.
Ingredients
Instructions
- 1
Toss spinach, lettuce, celery and onion in a salad bowl and set aside.
- 2
Cook bacon in a large skillet until crisp, remove to paper towels and drain. Reserve 2 tablespoons drippings in the skillet.
- 3
Beat egg in a small bowl, add water and mix well, then add to the drippings.
- 4
Combine vinegar, sugar, cornstarch, salt and pepper in a small bowl.
- 5
Add vinegar mixture to the skillet and bring to a boil, stirring constantly.
- 6
Remove from heat and pour the warm dressing over the salad.
- 7
Add bacon, toss and serve immediately.
Tips
Prepare all salad ingredients before cooking the dressing to serve the salad while the vinaigrette is still hot.
Reserve exactly 2 tablespoons bacon drippings for proper flavor balance and dressing consistency.
Stir the dressing constantly while boiling to prevent lumps from the cornstarch.
Good to Know
Salad best served immediately. Leftover dressing can be refrigerated up to 3 days; reheat gently and toss with fresh greens.
Prepare greens and bacon separately ahead of time. Dressing must be made just before serving.
Serve immediately while dressing is warm. Pair with crusty bread or as a side to grilled meats.
Common Mistakes
Don't discard bacon drippings fully; keep 2 tablespoons for proper dressing flavor.
Don't let the dressing sit before tossing to avoid wilting the greens excessively.
Don't skip constant stirring while bringing dressing to a boil to prevent cornstarch clumping.
Substitutions
Vegan Options
General Alternatives
FAQ
Can I make this salad ahead?
Prepare greens and bacon separately, but make the warm dressing just before serving. Cold dressing won't properly wilt the salad or develop the intended flavor profile.
What if I don't have an egg?
The salad is still delicious without egg. You'll lose some richness and slight thickening, but the vinegar-based dressing remains flavorful. Increase cornstarch by 0.5 teaspoon if thinner dressing bothers you.
How long can I keep leftover dressing?
Store the cooled dressing in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, stirring occasionally. Don't microwave as it may cause uneven heating.