In a heavy aluminum skillet, medium size, fry bacon until crisp. In a small mixing bowl beat eggs just enough to combine yolks and whites; add vinegar, water, sugar and salt; beat to combine. Add to bacon and bacon fat in skillet; cook over moderately low heat, stirring constantly, until thickened; do not boil. At once pour hot dressing over salad greens and toss together. Serve at once. From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (106g)|
|Recipe Makes: 8|
|Calories from Fat: 99 (47%)|
|Amt Per Serving||% DV|
|Total Fat 11g||15 %|
|Saturated Fat 3.5g||18 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 271.5mg||84 %|
|Sodium 175.6mg||6 %|
|Potassium 112.6mg||3 %|
|Total Carbohydrate 19.6g||6 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 19.5g|
|Protein 9.1g||13 %|
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Calories per serving: 212
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