I cook ahead so I can spend a great deal of my time on the breathtaking island outside.When I wasn't in the kitchen, I was roaming around with my camera.
Bacon Vinaigrette with Salad Greens
6 slices bacon, chopped (about 6 ounces)
3 tablespoons honey
1 tablespoon Dijon mustard
1/4 cup chopped Vidalia onion
3 tablespoons cider vinegar
1/8 teaspoon salt
Pinch of freshly ground black pepper
Vegetable oil (about 1/4 cup)
2 (5-ounce) packages mixed salad greens
In a large skillet over medium heat, cook the bacon until it is crisp.
Meanwhile, combine the honey, mustard, onion, vinegar, salt, and pepper in the bowl of a food processor fitted with a metal blade. Pulse until the liquid is smooth.
Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Reserve the drippings. When cooled slightly, pour the drippings into a 1-cup measuring cup.
Add enough vegetable oil to the bacon drippings to make 1/2 cup.
With the food processor running, slowing add the drippings and the oil in a steady stream.
Add 2 tablespoons crisp bacon and pulse 3 times.
Drizzle the dressing over the salad greens. Serve the remaining bacon over the salad.
Store any remaining dressing in the fridge for up to one week.
Recipe from Quick-Fix Southern (Andrews McMeel 2011)
Copyright © 2011 Rebecca Lang Cooks, LLC. All rights reserved.