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| 8 Tasse | Spinach; torn |
| 1 Tasse | mushrooms fresh, sliced |
| 2 | Hard-boiled eggs sliced |
| 1 klein | Purple onion; sliced, separated into rings |
| 6 Scheibe | bacon |
| 1/4 Tasse | Plus |
| 2 Esslöffel | water |
| 1/4 Tasse | cider vinegar |
| 2 Esslöffel | sugar |
| 1 | egg beaten |
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Combine first 4 ingredients in a large salad bowl; cover and chill thoroughly.
Cook bacon in a large skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and set aside. Add water, vinegar, and sugar to skillet; stir well. Bring to a boil; remove from heat.
Gradually stir about one-fourth of hot mixture into beaten egg. Add egg mixture to skillet, stirring until blended. Cook over low heat, stirring constantly, until thickened. Stir in half of bacon. Drizzle warm dressing over salad. Sprinkle with remaining half of bacon. Yield: 6 servings
From the MasterCook recipe list. Downloaded from Glen's Mm Recipe Archive,
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