- 4 cups torn fresh spinach
- 4 cups torn iceberg lettuce
- 3 celery ribs, sliced
- 1/2 cup chopped red onions
- 4 bacon strips, diced
- 1 egg
- 2/3 cup water
- 1/3 cup cider vinegar
- 2 teaspoons sugar
- 2 teaspoons cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- In a salad bowl, toss spinach, lettuce, celery and onion; set aside. In a large skillet, cook bacon until crisp; remove with a slotted spoon to paper towels to drain. Discard all but 2 tablespoons drippings. In a small bowl, beat egg; add water and mix well. Add to the drippings. Combine vinegar, sugar, cornstarch, salt and pepper; add to skillet. Bring to a boil; stirring constantly. Remove from the heat; pour over salad. Add bacon. Toss and serve immediately.