Bacon Mustard Salad Dressing Recipes

SPINACH SALAD WITH WARM BACON-MUSTARD DRESSING

Steps:

• Place spinach into a large serving bowl, top with hard-cooked eggs, mushrooms, 4 crumbled strips of bacon, Swiss cheese, and almonds.
• Heat olive oil in a small skillet over medium heat. Stir in shallots and garlic, and cook until softened and translucent, about 2 minutes. Whisk in the vinegar, Dijon mustard, honey, and 2 crumbled strips of bacon; season to taste with salt and pepper, then cook until hot.
• Pour hot dressing over spinach and toss to coat.

BACON-MUSTARD VINAIGRETTE

Steps:

• Cook the diced bacon in a skillet over medium heat until cooked through and crisp; remove from the pan with a slotted spoon and place on a paper towel to drain the grease.
• Set aside and use for a salad topping, if desired.
• Add the garlic to three tablespoons of reserved warm bacon grease and cook, stirring constantly, for 30 seconds.
• Remove from the heat. Add the apple cider vinegar, stone ground mustard, honey then season with sea salt and freshly cracked pepper, to taste.
• Whisk until well combined. Set aside to allow flavors to mingle.
• Best when served warm or at room temperature.
• Drizzle to taste over your salad; toss to coat evenly.
• Store in an airtight container in the refrigerator.

HOT BACON-MUSTARD DRESSING

Steps:

• In a skillet, cook bacon until crisp. Drain, reserving 3 tablespoons drippings; set bacon aside. To the drippings, add Dijon mustard, sugar, orange juice, vinegar and ground mustard; bring to a boil. Stir in honey and bacon. Serve warm over salad greens or spinach. Refrigerate leftovers; reheat before serving.

SPINACH SALAD WITH WARM BACON DRESSING

Steps:

• Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
• Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.
• While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.
• Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
• Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.

SPINACH SALAD WITH MUSTARD-BACON DRESSING

Steps:

• Cook bacon until crisp.
• Drain on paper towels; reserve 3 tblsps drippings for dressing.
• Crumble bacon.
• Combine mayonnaise, onion, oil, vinegar, sugar and mustard with reserved drippings.
• (can be prepared 2 days ahead. Bring to room temperature before continuing.) Combine spinach, mushrooms and eggs in large bowl.
• Toss with dressing.
• Sprinkle with bacon and Parmesan.

LOW-FAT BACON MUSTARD DRESSING

Steps:

• In a small heavy skillet cook bacon over moderate heat, stirring, until crisp and remove skillet from heat. Add orange juice to skillet and scrape up brown bits. In a blender blend bacon mixture, remaining ingredients, and salt and pepper to taste until smooth. Dressing keeps, covered and chilled, 1 week. Serve dressing with crisp lettuce, sliced tomatoes, or potato salad.

POTATO SALAD WITH MUSTARD DRESSING AND BACON

Steps:

• Whisk mayonnaise, mustard, vinegar and garlic in medium bowl to blend.
• Season to taste with salt and pepper.
• Cover, chill.
• Cook bacon in large skillet until crisp.
• Drain on paper towels.
• Crumble.
• Boil potatoes in large pot until just tender.
• Drain and transfer to a large bowl.
• Cool for 15 minutes or so.
• Mix bacon, celery, green and red onions, eggs and dressing into potatoes.
• Season with additional salt and pepper if needed.
• Chill.
• Note: I usually hold back about ¾ cup of the dressing to toss with salad just before serving.
• While chilling the potatoes soak up a good bit of the dressing and if not careful it can become dry. If this happens just moisten with a small amount of milk and stir to encorporate.