Hot Spinach Salad
|Water||4 Cup (64 tbs)|
|Vegetable oil||1 Teaspoon|
|Elbow macaroni||1 Cup (16 tbs), uncooked|
|Bacon slices||6 , diced|
|Chopped onion||2 Tablespoon|
|Dry mustard||1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Garlic powder||To Taste|
|Water||1⁄2 Cup (8 tbs)|
|White wine vinegar||3 Tablespoon|
|Leaf spinach||1⁄2 Pound, torn|
Bring 4 cups water to a rapid boil in a heavy 2 quart saucepan.
Add 1/2 teaspoon salt and oil.
Gradually add macaroni, being sure water continues to boil.
Cook macaroni uncovered until tender but firm, stirring occasionally.
Rinse with cold water.
Drain again; set aside.
In a medium skillet, cook bacon until crisp.
Drain off fat, reserving 1/4 cup in skillet.
Saute onion in reserved drippings.
Stir in flour.
Continue stirring over medium heat, about 1 minute.
Add sugar, 1/2 teaspoon salt, dry mustard, pepper and garlic powder.
Blend 1/2 cup water into flour mixture a little at a time, stirring constantly.
Stir in vinegar.
Continue to stir over medium heat until thickened.
Remove from heat.
In a small bowl, beat egg slightly with a fork or whisk.
Stir 2 tablespoons hot mixture into beaten egg.
Slowly stir egg mixture into hot mixture.
In a large salad bowl, mix cooked macaroni, spinach and cooked bacon.
Add hot dressing; toss well to coat all ingredients.
Makes 4 to 6 servings.