As the weather continues to get nicer and nicer, there are more and more opportunities for some really nice outdoor dining experiences, combining a true touch and taste of gourmet sophistication and class to our usual inclination to feast on the best we lovingly and adoringly call porky.
This recipe will score you tons of “Brownie Points” with your more health conscious, light and breezy eaters who love lots and lots of vegetables, while at the same time, feeding the frenzy that burns inside of us, calling out for sweet and slightly salty satiation of our inherent “need to feed” on bacon, bacon and more bacon!
Hot Bacon Dressing
1 pound sliced sun dried tomato bacon, diced
1/2 cup chopped onion
1 cup apple cider vinegar
2 cups fresh drinking water
1 1/2 cups sugar
2 ounces diced pimientos
2 tablespoons Dijon mustard
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons cornstarch
2 tablespoons cold fresh drinking water
In a large skillet, cook up your bacon until it is medium crispy.
Remove bacon and place on a plate between a few layers of paper towels to absorb any excess bacon grease.
Retain 2 tablespoons of bacon drippings in the skillet.
Add the onion and sauté until tender; then remove from the heat.
Now add in the vinegar, water, sugar, pimientos, mustard, salt, pepper and bacon and mix it all up well.
Combine the cornstarch and cold water and then stir that combination into the skillet.
Cook and stir the mixture till comes to a boil.
Boil for 2 minutes, stirring constantly.
Serve the dressing warm, over a variety of cut salad greens, fresh spinach or mixed vegetables … your choice.
Refrigerate any of the leftovers and reheat before serving again.