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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 dressing can be refrigerated and reheated efore pouring on fresh greens. This dressing is also good for German Potato Salad.
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