Recipe: Lorelei Restaurant and Lounge Hot Bacon Dressing over Spinach Salad (1980's)

HOT BACON DRESSING OVER SPINACH SALAD
From the Lorelei Restaurant and Lounge, Groton, CT.

FOR THE HOT BACON DRESSING:
1 pound bacon, diced
1/2 white onion, diced
2 tsp corn starch
2 cups water
2 cups cider vinegar
1 cup granulated sugar

Saute diced bacon in a skillet with diced onion. Drain and reserve bacon fat.

In a separate bowl, add corn starch to slightly cooled, drained bacon fat, mix until thick.

In a sauce pan combine 2 cups water, vinegar and sugar, bring to a boil and then simmer until sugar is dissolved. Add drained bacon and onion, bring to a boil. Add in corn starch / bacon fat mixture, mixing thoroughly until dissolved. Boil until mixture is thickened. Remove from heat.

Allow mixture to cool slightly and serve, warm, over a salad consisting of:

FOR THE SPINACH SALAD:
Crisp spinach leaves
hard boiled eggs, sliced in half
Sliced fresh mushrooms
Sliced white onions

Source: New London, CT - The Day newspaper,
May 27, 1984.