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Thread: Hot Bacon Dressing for Spinach Salad

  1. #1
    Junior Member
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    Hot Bacon Dressing for Spinach Salad

    I am looking for the spinach salad dressing. When we are in Penn. it is on the salad bars quite often in a crock pot, served warm, to put over a fresh spinach salad. It has bacon in it and sometimes seems to be a little thicker then other times. Does anyone have a recipe for this?

  2. #2
    Super Member Val in IN's Avatar
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    Nope, but I'll be checking back to see if anyone comes up with it. Thanks for asking :-)

  3. #3
    Member cjr5107's Avatar
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    My Father in law used to make this all the time.... Very Good

    Spinach Salad with Hot Bacon Dressing

    Ingredients

    1 (10 ounce) bag baby spinach leaves
    4 hard-cooked eggs, peeled and sliced
    1 cup sliced mushrooms
    4 strips crisply cooked bacon, crumbled
    10 ounces Swiss cheese, shredded
    1/2 cup toasted sliced almonds
    1 tablespoon olive oil
    1 large shallot, minced
    1 teaspoon garlic, minced
    1/3 cup white wine vinegar
    1/3 cup Dijon mustard
    1/3 cup honey
    2 strips crisply cooked bacon, crumbled
    salt and pepper to taste

    Directions

    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.

  4. #4
    Member cjr5107's Avatar
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    This came from Allrecipe.com I have not tried it, However it looks like it would be very good, Maybe reduce the sugar a little bit. If you try it please let me know how it turns out. :-)

    Hot Bacon Dressing

    Ingredients:
    8 slices bacon
    1 1/2 cups white sugar
    3 teaspoons cornstarch

    1/2 teaspoon salt
    1/4 cup water
    1/2 cup white vinegar
    Directions:
    1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
    2. In a medium bowl, whisk together the sugar, cornstarch and salt, and slowly pour in water and vinegar, whisking constantly.
    3. In a medium skillet, add the crumbled bacon and pour the vinegar mixture over it. Cook over medium heat, stirring constantly, until mixture thickens.

  5. #5
    Senior Member
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    Hot Bacon Dressing, Pa Dutch style

    HI! I live in Pennsylvania Dutch country & this is just about a "staple" around here!
    Bacon Dressing:
    1/4 lb bacon 1/4 cp vinegar
    1/2 cp sugar 1/2 cp water (vinegar & sugar to taste)
    2 eggs beaten
    Fry diced bacon.(best bacon for this is fatty! bacon!) Beat eggs, sugar, vinegar, & water. Add mixture to diced bacon & bring to a boil. Thicken with 1 Tblsp flour or cornstartch. Also let bacon grease cool before adding ingrediants(so the eggs don't cook!!) ENJOY!!!
    Last edited by Ellageo; 11-26-2011 at 05:24 AM.

  6. #6
    Junior Member
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    Thanks a million! I will try this and let ya all know. I know it is a "staple" in the Penn. Dutch area as so many of the restaurants serve this dressing on the salad bars.

  7. #7
    Super Member spartan quilter's Avatar
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    I cook in a hospital cafeteria and this is going on the salad bar the next time I do salads. They love spinach salads and this sounds so good. Thanks for the recipes.

  8. #8
    Member Quiltlove's Avatar
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    Maine
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    I made this for our quilt guild Christmas Party last night. It was a big hit. Thank you.
    Be who you are and say what you feel, because those who mind don't matter and those who matter don't mind.

  9. #9
    Super Member Quiltngolfer's Avatar
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    Thank you very much. I get the spinach salad at Patti's Settlement in Grand Rivers, KY. I have always wanted to know how to make the dressing. Can't wait to try it.

  10. #10
    Super Member
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    Grants Pass, OR
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    I put a variation of this recipe on brussel sprouts. Yum. I just make it freehand, it is good to have a recipe to fall back on. Thanks.

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