This recipe was the only other recipe I found in the box of pictures attributed to Aunt Betty. The other one was the orange Mandarin cake. Apparently, she liked Mandarin oranges. When I first read the recipe I was a little put off by the dressing but I forged on and you know? It tasted fabulous!
Bacon Salad with Warm Dressing
4 strips of bacon, fried crisp and crumbled
1 can of Mandarin orange, drained
1 cup of sliced Mushrooms
Several red onion rings
1 ten ounce bag of baby spinach
½ cup of slivered almonds (I don’t like almonds so I substituted pistachios and it was perfect!)
You will also need:
1/3 Cup of Red Wine Vinegar
½ Cup Sugar
¼ Cup Water
1 ½ Tablespoons of butter
½ teaspoon salt
1 egg, beaten
Mix the vinegar, water, sugar, butter and salt together in a saucepan. Bring to a boil and allow to boil for 1 minute.
Set pot off stove for about an hour to cool.
In a dish, beat the egg then add to the can and put back on the stove.
At this point you should stay with the pan and stir constantly, but people were sick, others decided it was time to move furniture at the time I was cooking, and one child was running around on the ceiling! So, I got distracted and this happened:
Easy fix by doing this:
Allow dressing to cool for about 30 minutes.
Put all the other items in a bowl and drizzle the warm salad dressing over the salad. Serve with crackers.
Is that great or what? The combo of the flavors was complex – there was so much going on in my mouth! I hope if you make this 70’s version of healthy salad you enjoy it as much as me.