Creamybaconsaladdressing Recipes

CREAMY BACON SALAD DRESSING

Steps:

• In a blender, blend the mayo, vinegar, light corn syrup, salt and pepper until smooth. Add the green onion and bacon.
• Pour into a mason jar(s) and refrigerate the dressing for at least 2 hours. The longer you wait, the more the flavors combine. Serve over spinach or a salad.

CREAMY BACON SALAD DRESSING

Steps:

• In a small bowl, whisk mayonnaise, vinegar, corn syrup and salt until smooth. Stir in bacon and onion. Cover and refrigerate for at least 2 hours. Serve over salad greens.

CREAMY BACON DRESSING

Steps:

• Cut bacon into julienne strips, place in a skillet and saute' until crisp.
• Remove bacon from pan, using a slotted spoon, and place on paper towels to absorb the grease.
• Place the garlic and onion in hot bacon fat and saute' over high heat until soft.
• Remove from the pan with slotted spoon.
• In a large mixing bowl, combine sauteed bacon, garlic and onions with prepared mustard, Worcestershire sauce, Tabasco sauce, parsley, and honey.
• Whisk all the ingredients together, using a wire whisk.
• Add vinegar, mayonnaise, cream, and milk; whisk vigorously until blended.
• Add ground pepper.
• Serve on salad greens.

CREAMY BACON SALAD DRESSING

Steps:

• I put all the ingredients in my mini food processor.
• If you want to mix by hand, the bacon should be minced fine.
• This is a thick dressing to toss with a salad. if you prefer a thin dressing to pour over the salad, substitute milk for the cream.

BIG CHOPPED SALAD WITH CREAMY BACON DRESSING

Steps:

• In a large saute pan over medium-high heat, add the bacon and saute until browned on all sides, about 8 minutes total. Transfer to a paper towel lined plate to drain. Set aside.
• Cut the romaine in half lengthwise. Lay flat side down and slice into1/4-inch thick ribbons. Transfer to a large salad bowl. Cut the cucumber into 1/2-inch cubes and add to bowl. Slice onion into thin half moons and add to the bowl with the lettuce and cucumber.
• In a blender, combine sour cream, Gorgonzola, bacon, lemon zest and juice and blitz until smooth. Season with salt and pepper, to taste. Pour enough dressing over the salad to generously coat the ingredients. Add the eggs and toss gently.

CREAMY BALSAMIC DRESSING

Steps:

• Combine balsamic vinegar, oil, sugar, salt, and garlic in a cup and mix well. Stir in cream and mix well.

HOT BACON DRESSING

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a medium bowl, whisk together the sugar, cornstarch and salt, and slowly pour in water and vinegar, whisking constantly.
• In a medium skillet, add the crumbled bacon and pour the vinegar mixture over it. Cook over medium heat, stirring constantly, until mixture thickens.

CREAMY SALAD DRESSING

Steps:

• In a jar with a tight-fitting lid, combine the cream, oil, vinegar, sugar, salt and pepper; shake well. Serve with salad. Refrigerate leftovers.

HARISSA BACON BAKED BEANS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cook bacon in a large skillet over medium heat until browned and crisp, about 10 minutes. Remove bacon and drain on paper towels. Reserve 1/2 tablespoon bacon drippings in the skillet.
• Cook onion in reserved drippings over medium-low heat until starting to soften, about 5 minutes. Add garlic; cook, stirring occasionally, until fragrant, about 2 minutes more.
• Stir beans, harissa sauce, water, raisins, dates, cumin, and cooked bacon into the skillet. Pour into an 8-inch square baking dish.
• Bake in the preheated oven, covered, until heated through and bubbly, about 40 minutes. Stir gently before serving and top with parsley and jalapeno slices.