There is something so absolutely delicious about this salad! The dressing is tangy and yet sweet, while the warmth of the dressing makes the bleu cheese crumbles slightly melty. The pecans soften and the bacon is just, well, bacon. Yum.
This is my sister, Kris’, favorite salad. She thinks the Hot Bacon Dressing should be renamed “Salad Gravy.” It is so easy to make, has no weird ingredients and is not at all greasy.
I love eating spinach and kale. The nutrients found in these two green leafies provide energy, focus and just improve my overall mood. Add some strawberries, pecans, crumbled bacon, crumbled bleu cheese, a drizzle of Hot Bacon Dressing, and that is some salad!
Try it! I’m 99.8 % sure you will love it.
Of course I make my Hot Bacon Dressing in a Griswold cast iron skillet (ole #9 for diced bacon, #14 for masses of bacon strips). Bacon and cast iron are partners in crime, so fry enough bacon to have some on reserve for later. Go ahead, just cook up a whole pound! 🙂
- Prep Time : 10 minutes
- Cook Time : 5 minutes
- Yield : one pint of dressing
Dice and fry the bacon. While the bacon is cooking, put the salad ingredients together. Make as much or as little salad as necessary for yourself or your family. The dressing recipe makes one pint.
In a medium-sized bowl, mix the dry dressing ingredients (sugar, cornstarch and salt) with a wire whisk. Add the vinegar and water to the dry ingredients and stir.
When the bacon is done, drain on a paper towel. Clean the skillet except for about 1/2 tsp of bacon drippings. Turn the heat back on the skillet and pour in the salad dressing mixture. The dressing will come to a boil. Stir frequently. When the dressing begins to thicken, it's done. Pour into a pint Mason jar and allow to cool slightly. Put half of the crumbled bacon back into the dressing, the other half into the salad. Drizzle the salad with the Hot Bacon Dressing.
Keep this dressing in the fridge for up to 2 weeks. Reheat as needed!