Hot Bacon Dressing Recipe

5 2 2
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Hot Bacon Dressing Recipe

Read Reviews
5 2 2
Publisher Photo
You get an explosion of flavor in this satisfying hot dressing that's perfect for strong-flavored greens like spinach, notes Connie Simon from Reed City, Michigan.
MAKES:
32 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
32 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 3/4 pound sliced Jones Dairy Farm Dry-Aged Bacon, diced
  • 1/2 cup chopped onion
  • 1 cup cider vinegar
  • 2 cups water
  • 1-1/2 cups sugar
  • 1 jar (2 ounces) diced pimientos, drained
  • 2 tablespoons Dijon mustard
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons cornstarch
  • 2 tablespoons cold water

Directions

In a large skillet, cook bacon until crisp; remove bacon and set aside. Drain, reserving 2 tablespoons drippings in the skillet. Add onion and saute until tender; remove from the heat. Add the vinegar, water, sugar, pimientos, mustard, salt, pepper and bacon; mix well.
Combine cornstarch and cold water; stir into skillet. Cook and stir until mixture comes to a boil. Boil for 2 minutes, stirring constantly.
Serve warm over fresh spinach or mixed greens. Refrigerate leftovers and reheat before serving. Yield: about 4 cups.
Originally published as Hot Bacon Dressing in Taste of Home April/May 1997, p53

Nutritional Facts

2 tablespoons: 102 calories, 6g fat (2g saturated fat), 7mg cholesterol, 176mg sodium, 11g carbohydrate (10g sugars, 0 fiber), 1g protein.

  • 3/4 pound sliced Jones Dairy Farm Dry-Aged Bacon, diced
  • 1/2 cup chopped onion
  • 1 cup cider vinegar
  • 2 cups water
  • 1-1/2 cups sugar
  • 1 jar (2 ounces) diced pimientos, drained
  • 2 tablespoons Dijon mustard
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons cornstarch
  • 2 tablespoons cold water
  1. In a large skillet, cook bacon until crisp; remove bacon and set aside. Drain, reserving 2 tablespoons drippings in the skillet. Add onion and saute until tender; remove from the heat. Add the vinegar, water, sugar, pimientos, mustard, salt, pepper and bacon; mix well.
  2. Combine cornstarch and cold water; stir into skillet. Cook and stir until mixture comes to a boil. Boil for 2 minutes, stirring constantly.
  3. Serve warm over fresh spinach or mixed greens. Refrigerate leftovers and reheat before serving. Yield: about 4 cups.
Originally published as Hot Bacon Dressing in Taste of Home April/May 1997, p53

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dodisox User ID: 3686028 39215
Reviewed Jun. 9, 2013

"Great. Just like Mom's."

MY REVIEW
joni76 User ID: 1560031 73005
Reviewed Sep. 22, 2011

"Wonderful flavor, easy to make...I did not use the pimentos, however and I used a whole pound of bacon. Served it over a variety of greens, but mainly baby spinach. Fresh blueberries, raspberries and thinly sliced red onions and chopped red cabbage. It made a terrific, beautiful, tasty salad!"

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