Cook bacon until crisp, drain and crumble. Add onion to drippings in skillet, saute stirring frequently 1-2 minutes until tender. Remove from heat. Stir in cornstarch until smooth. Gradually stir in water, vinegar, sugar, salt and pepper. Stirring constantly, bring to a boil over medium heat and boil 1 minute.
Pour hot dressing over greens, spinach, shredded raw or cooked cabbage, or cook sliced potatoes. Sprinkle with crumbled bacon. Toss lightly and serve immediately. Makes about 1 cup dressing.
Note: Extra may be stored in refrigerator in covered container. Reheat on low, stirring constantly before using.
