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| Hi, all! I SO have been craving this - there are lots of recipes online, but I was hoping to find some tried and true favorites here....
I'm thinking that the dressing includes bacon (lol)and a little of the drippings, olive oil, Dijon, garlic, maybe a little honey (?), but not sure of the amounts.
~HiDesert |
Follow-Up Postings:
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| Here's a T&T recipe for potato salad with hot bacon dressing. I imagine the dressing should work for spinach salad. GERMAN POTATO SALAD 8 large potatoes Dressing: Cook, drain, and cube potatoes. Add diced celery, hard-boiled eggs, onion, and parsley. To make dressing: Saute and drain bacon. Thoroughly mix all other ingredients and add to bacon grease; cook until thick. Sprinkle crumbled bacon on potato mixture; add hot dressing and combine. Serve hot or chilled. Note: This recipe is from one of my PA Dutch friends and they like very sweet dressings on salads. I only use 1/2 cup of sugar. |
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| This is my husband's favorite salad. Fry 4 strips of bacon and reserve drippings in pan. Combine torn spinach (or leaf lettuce works fine too), green onions,sliced thinly, and bacon. In skillet add to COOLED bacon drippings, 2T sugar,3T red wine vinegar, and an egg. Heat together until dressing is thick and pour over spinach. Toss well and serve right away. RL` |
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- Posted by hidesertfox (My Page) on Sun, Jan 7, 07 at 18:51
| Thank you, ruthanna and roselin. Those sound like just what I was looking for. I just noticed there is a spinach thread in the Cooking Forum that has some tasty sounding dressings, too. :-) ~HiDesert |
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| Sharon/Fl. posted this here, gosh, 8 years ago. I've been using her recipe every since! Sharon's Homemade Sweet & Sour Bacon Dressing * Heat on medium-stirring often, but not constantly, as this lowers the cooking temperature. Note from Ang: I use it as a dip for egg rolls and fried won tons too. |
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| This is the one I use: 1 egg, well beaten Beat sugar into egg. Add vinegar, water and salt; beat well. Meanwhile, brown bacon in small saucepan; stir in flour until smooth, add liquid and cook over medium heat until thickened, stirring constantly. Cool slightly. Serve on fresh lettuce or baby spinach along with sliced red onion, fresh orange slices, chopped tomatoes, sliced sweet bell pepper and chopped hard boiled egg. Marilyn |
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| OMG! Hey angelaid! I can't believe you are still making my dressing..good for you. I made 4 gallons of it for Xmas gifts this year. This recipe was from a family friend in PA Dutch area of PA-my mom was known for it in her 2 restaurants, then the same for me-in my nightclub & my restaurant. It's still being made in the area eateries we both worked in, since 1960!! |
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| 4 gallons?? Holy Cow! I can't believe we've been hanging around this joint for over 8 years! LOL |
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| Amazing how time flies when having fun, huh? 8 years & still posting here! Yep-every year I do up 24-28 cookie & dressing trays for neighborhood friends & waitstaff at a couple of beach clubs here, that I fraternize..-9 out of 10 want the bacon dressing instead of my favorite that I make...zesty French. |
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- Posted by hidesertfox (My Page) on Sun, Jan 28, 07 at 16:26
| I have made a couple of these and they are delicious! Thank you again to all who posted their favorites. This is my new favorite salad! I love how the dressing packs a punch - you don't need to use much. :-) sharon_fl, I am going to have to try yours next. Probably not 4 gallons, though, lol! I think the added mustard would give it a nice little kick. |
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| Here is a Warm Spinach Salad that is entirely different from what you're looking for, but very delicious and easier. It takes about five minutes in the pan, and kids love it. Sorry I can't be specific about ingredient amounts. Extra Virgin Olive Oil Swirl extra virgin olive oil in a big skillet. Heap as much spinach as will fit, turn it to distribute the oil. When spinach is wilting toss in small chunks of Goat cheese, turn all in the pan with tongs. Some of the cheese will melt into a creamy white sauce while some remains in small, soft chunks. When spinach is wilted sufficiently and some of the cheese is melted, remove all to a large serving bowl. Sprinkle a splash of balsamic vinegar, add red onion rings, calamata olives, tomato chunks, toasted pine nuts and crispy bacon. Some of us like a light sprinkle of garlic salt over all, but I don't. |
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| As for the 'spinach' part of this salad..I always wash my leaves, drain well-even tap paper toweling on them so as to mop up any moisture. I place in a zip lock bag and before closing-I wet 2-3 paper towels, wring them out & lay over the spinach leaves. Chill for a couple hours & you'll have nice crispy leaves! I place the following on my salad: thinly sliced purple onion rings, hard boiled egg wedges, cherry tomato halves, sliced button mushrooms and I toast sourdough bread chunks dusted w/parmesan, to use as my croutons..then add the warm bacon dressing on the side in a soup cuo. |
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| OOPS! missed a "typo"..soup CUP! LOL |
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