For the dressing: Start with the bacon drippings, then mix in 1/2 cup sugar, 1/2 teaspoon salt and 1 tablespoon flour or cornstarch. Add one beaten egg, 1/4 cup vinegar and one cup water. Cook until thickened. Serve warm.
Pour the dressing over the salad just before serving. Don't overdress. It is easy to overwhelm tender greens with too much dressing.