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This is an absolutely mouth watering salad that can be used as an appetizer, or as a main course for a light lunch.

8 thin slices bacon
12 ounces spinach, stemmed, washed, drained, patted dry. (about 10 cups lightly packed)
freshly ground pepper
1/4 cup fresh lemon juice
2 tablespoons white wine vinegar
2 tablespoons dijon mustard
1 teaspoon sugar
1 egg

Cook bacon in heavy skillet over medium heat, stirring occasionally, until crisp. Drain on paper towel; cool to room temperature.

Crumble bacon into large serving bowl. Add spinach. Sprinkle with salt and pepper to taste; toss.

Combine lemon juice, vinegar, mustard, and sugar in small, noncorrosive saucepan; whisk to blend well. Heat mixture to boiling over medium heat. Reduce heat to low.

Beat egg lightly in small bowl. Gradually drizzle half of the hot lemon juice mixture into egg, whisking constantly, then pour the egg mixture back into the saucepan. Cook, stirring vigorously, until thickened, about three minutes; do not let mixture boil. Pour warm dressing over salad, toss gently to coat leaves. Serve immediately. Serves 8.