Hot Bacon Dressing
Adding Hot Bacon Dressing to a spinach salad is the perfect way to impress your guests and a surefire way to get your kids to eat their salad!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 20 Servings
- 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)
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.
- 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.
Calories: 87kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 72mg | Potassium: 30mg | Sugar: 10g | Vitamin A: 0.3% | Vitamin C: 1.8% | Calcium: 0.1% | Iron: 0.2%