Instructions: This is a favorite with certain meals such as pot roast, chicken pot pie and baked ham. Our favorite greens include dandelion greens, endive, escarole or spinach, but it works equally well on romaine lettuce.

Beat the sugar into the egg. Add the vinegar, water and salt; beat well. Meanwhile, brown the bacon in small saucepan. Stir in the flour and stir until smooth. Add the liquid to the bacon mixture and cook over medium heat until thickened, stirring constantly. (Can be prepared ahead and reheated, stirring constantly to keep from sticking to saucepan.) Pour hot dressing over chopped greens and mix thoroughly. Serve immediately.

Notes: Leftover salad can be refrigerated and reheated in microwave until warm. Leftover dressing can be refrigerated and reheated before pouring on fresh greens.

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