Hot bacon dressing

Mom2Dogs · ‎03-09-2010

For Easter the salad I am preparing is a spinich salad with hot bacon dressing, is it OK to fry the bacon and onions a few days in advance and then rewarm those two ingredients on Sunday when I make the dressing? I really hate to fry bacon and onions and have that mess when I have other things to prepare... I don't think it should make a difference but thought I'd ask.....thanks so much!

dfyre · ‎03-10-2010

I see no reason why not - both items heat up well. Recipe, please.

Mom2Dogs · ‎03-09-2010

<h4 class="recipe-sub-head">Here is the recipe...</h4> <h4 class="recipe-sub-head">Ingredients</h4>

3 whole Eggs
7 slices Thick Cut, Peppered Bacon
1 whole Red Onion, Small
1 package Mushrooms, White Button
8 ounces, weight Baby Spinach, Washed Dried And Stems Removed
3 Tablespoons Reserved Bacon Grease
3 Tablespoons Red Wine Vinegar
2 teaspoons Sugar
1/2 teaspoon Dijon Mustard
1 dash Salt

<h4 class="recipe-sub-head">Preparation Instructions</h4>

Cook eggs: cover with water, bring to a boil, then turn off heat and allow to sit in water for 20 minutes. Drain off water and add ice on top of eggs.

Fry bacon until crispy/chewy. Remove to a paper towel.

Remove 3 tablespoons grease and set aside.

Add 2 add'l tablespoons of grease to a separate skillet over medium heat.

Slice red onions very thinly, then add to skillet. Cook slowly until onions are caramelized and reduced. Remove to a plate and set aside.

Slice mushrooms and add them to the same skillet. Cook slowly until caramelized and brown. Remove to a plate and set aside.

Chop bacon.

Peel and slice eggs.

Make hot bacon dressing: Add 3 tablespoons bacon grease, vinegar, sugar, and Dijon to a small saucepan or skillet over medium-low heat. Whisk mixture together and heat thoroughly.

Add spinach to a large bowl. Arrange onions, mushrooms, and bacon on top. Pour hot dressing over the top; toss to combine.
Arrange eggs over the top and serve.

Enjoy! Recipe compliments of Pioneer Woman.