Do you have a favorite salad dressing? Do you get tired of eating the same old dressing over and over again? Well I have a fix for the boring dressing dilemma, Hot Bacon Dressing! This sweet and tangy dressing will excite your taste buds and even make your kids excited to eat salad. Okay, I can’t promise that last part but I can promise an amazing dressing…..
Have you ever tried Hot Bacon Dressing before? I always thought that the thick, goopy version on the salad bar at Marie Callender’s wasn’t quite right. So I left out the high fructose corn syrup and additives that I can’t pronounce and created a truly delicious dressing that is perfect drizzled over spinach, spring mix, or even roasted Brussels sprouts…..
Not too thick, not too thin….just right!
How to make Hot Bacon Dressing:
Chop 6 slices of thick-cut bacon into small pieces…..
Place the bacon in a large skillet and cook over medium-high heat until crispy and browned. Remove the cooked bacon with a slotted spoon and set aside…..
Add the onions to the bacon grease, reduce heat to medium-low and cook until soft and caramelized…..
Stir in the sugar…..
then add the water and lemon juice…..
and scrape the bottom of the pan to remove the cooked on bits.
Return the bacon to the pan. Stir in the cornstarch slurry, pepper and paprika…..
Cook over medium-heat, stirring constantly until mixture thickens. Keep the Hot Bacon Dressing warm over low heat until ready to serve…..
Store leftover dressing in the refrigerator for up to a week.
Notes:
- Substitute 8 slices of regular sliced bacon if thick-cut is not available.
- This dressing is on the sweet side. Adjust the sweetness as needed to suit your own tastes.
- I added the sugar to the bacon grease to absorb the hot fat. Pouring water into hot grease is a bad idea!
- If you do not have fresh lemons, substitute champagne vinegar.
- If the dressing seems to be too thick, add additional water.
- This recipe makes 2 1/2 cups of dressing. Standard serving size is 2 Tablespoons, so your total servings may vary.
Even more delicious Salad Dressings for you to try:
Whole 30 Ranch Dressing – can also be made with regular milk if you do not need dairy-free
Sweet Onion and Citrus Dressing – my cholesterol is fine so I am back to eating bacon. 😉
That is quite the global collection of salad dressings!!
Tools used to create this recipe: {contains affiliate links}
I am still dreaming up ways to use this Hot Bacon Dressing. What else should I try it on??
Enjoy!!
Hot Bacon Dressing
Ingredients
- 6 slices thick-cut, uncured bacon (chopped)
- 1/2 cup yellow onion (finely chopped)
- 1 cup granulated sugar
- 1/4 cup water
- 1/4 cup lemon juice
- 1/4 teaspoon paprika
- 1/4 teaspoon ground black pepper
- 1 Tablespoon cornstarch (mixed with 3 Tablespoon water)
Instructions
- Place the bacon in a large skillet and cook over medium-high heat until crispy and browned. Remove the cooked bacon with a slotted spoon and set aside.
- Add the onions to the bacon grease, reduce heat to medium-low and cook until soft and caramelized.
- Stir in the sugar, then add the water and lemon juice and scrape the bottom of the pan to remove the cooked on bits.
- Return the bacon to the pan. Stir in the cornstarch slurry, pepper and paprika.
- Cook over medium-heat, stirring constantly until mixture thickens. Keep the Hot Bacon Dressing warm over low heat until ready to serve.
- Store leftover dressing in the refrigerator for up to a week.
Notes
- Substitute 8 slices of regular sliced bacon if thick-cut is not available.
- This dressing is on the sweet side. Adjust the sweetness as needed to suit your own tastes.
- I added the sugar to the bacon grease to absorb the hot fat. Pouring water into hot grease is a bad idea!
- If you do not have fresh lemons, substitute champagne vinegar.
- If the dressing seems to be too thick, add additional water.
- This recipe makes 2 1/2 cups of dressing. Standard serving size is 2 Tablespoons, so your total servings may vary.
Nutrition
This recipe will be partying at these link parties!
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