HOT GERMAN RICE SALAD

FOR THE DRESSING:
6 strips, bacon, diced
1/4 cup bacon drippings
1/4 cup cider vinegar
1/4 cup packed brown sugar
1/2 teaspoon salt
2 tablespoons chopped onion
1/2 teaspoon celery seed
1/2 cup California golden raisins
1/4 cup chopped green pepper
1/4 cup chopped pimiento
FOR THE SALAD:
2 1/2 cups hot cooked brown rice
1 package (10 ounces) prewashed spinach leaves
2 hard-cooked eggs, cut in wedges

TO PREPARE THE DRESSING:
Fry bacon in skillet until crisp. Drain, reserving 1/4 cup drippings in skillet. Crumble bacon and set aside.

Add vinegar, brown sugar, salt, onion, and celery seed to skillet all at once. Cook, stirring, until sugar is dissolved; remove from heat. Stir in raisins, green pepper and pimiento.

TO PREPARE THE SALAD:
Combine the hot dressing with hot rice and crumbled bacon; toss lightly. Line serving dish or individual salad plates with spinach leaves and spoon rice mixture on top. Garnish with egg.

Servings: 6
Source: California Raisin Marketing Board