Ingredients

The following ingredients have 4 Servings
  • 1 - large head iceberg lettuce, torn into bite size pieces or
  • 3-4 pound(s) cooked, diced potatoes (if making potato salad)
  • 1/2 pound(s) bacon, cooked and crumbled
  • 1 - egg, beaten
  • 2/3 cup(s) sugar
  • 2 tablespoon(s) flour
  • 2/3 cup(s) water
  • 2/3 cup(s) apple cider vinegar
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) fresh ground black pepper

Instruction

  • In a large serving bowl, tear lettuce into bite size pieces. Set aside.
  • Cook the bacon in a 10-inch non-stick skillet. Remove bacon from skillet when cooked and set aside. Do not discard bacon fat. You will be using it to complete the cooked dressing.
  • In a medium bowl, combine the egg, sugar, flour, water, vinegar, salt and pepper. Mix well and add to skillet with bacon fat. Cook, stirring constantly, for about 4-5 minutes or until dressing thickens and is hot and bubbly. Crumble bacon and add to skillet. Mix well.
  • Pour hot dressing over lettuce and toss to coat.
  • Please note: this dressing can be used to make German Potato Salad as well. Just substitute 3 pounds of cooked, diced potatoes for the lettuce. Add 1 stalk of celery, diced and 1 small onion, diced and you have another PA Dutch style salad!!