Bacon-Mustard Salad Dressing Recipe

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Bacon-Mustard Salad Dressing Recipe

Read Reviews
1 1 1
Publisher Photo
"A tossed green salad topped with this creamy dressing is a great way to round out a meal," assures Fran Scott of Birmingham, Michigan. "The tangy-sweet blend of flavors complements lettuce and tomatoes so nicely. It's also a tasty dressing for potato salad.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 bacon strip, diced
  • 6 tablespoons orange juice
  • 1/2 cup fat-free sour cream
  • 3 tablespoons finely chopped green onions (white portion only)
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, minced
  • 2 teaspoons brown sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Directions

In a nonstick skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to drain on paper towels. Add orange juice to the drippings; stir to loosen browned bits from pan. Place the remaining ingredients in a blender or food processor; add orange juice mixture and bacon. Cover and process until smooth. Store in the refrigerator. Yield: 3/4 cup.
Originally published as Bacon-Mustard Salad Dressing in Light & Tasty February/March 2001, p22

Nutritional Facts

2 tablespoons: 62 calories, 2g fat (1g saturated fat), 4mg cholesterol, 206mg sodium, 8g carbohydrate (0 sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

  • 1 bacon strip, diced
  • 6 tablespoons orange juice
  • 1/2 cup fat-free sour cream
  • 3 tablespoons finely chopped green onions (white portion only)
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, minced
  • 2 teaspoons brown sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  1. In a nonstick skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to drain on paper towels. Add orange juice to the drippings; stir to loosen browned bits from pan. Place the remaining ingredients in a blender or food processor; add orange juice mixture and bacon. Cover and process until smooth. Store in the refrigerator. Yield: 3/4 cup.
Originally published as Bacon-Mustard Salad Dressing in Light & Tasty February/March 2001, p22

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Reviews forBacon-Mustard Salad Dressing

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DeanneMead User ID: 7727506 90873
Reviewed Mar. 22, 2014

"Nothing containing bacon is healthy. This recipe should not be under 'healthy salad dressings'"

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