Hot Bacon Salad Dressing
Using a slotted spoon remove to paper towels to drain.
Hot bacon salad dressing. In a small nonstick skillet cook bacon over medium heat until crisp. Drain crumble and set aside. Add half the bread cubes and toss to coat them evenly. Cook until bread cubes are golden about 3 minutes.
Turn the kettle on. Directions step 1place bacon in a large deep skillet. Directions remove the stems from the spinach and wash drain and pat dry thoroughly. Cook over medium high heat until evenly brown.
Step 2in a medium bowl whisk together the sugar cornstarch and salt and slowly pour in water and vinegar whisking. Place the eggs into an electric kettle and cover with cold water by at least 1 inch. Place into a large mixing bowl and set aside. Place spinach in a large salad bowl.
Its sweet salty smoky and loaded with so much bacon that its hard to resist. Heat 2 tablespoons of the reserved bacon fat in the same skillet. Hot bacon vinaigrette does all that and more. While the eggs are cooking fry the bacon and.
Step 3in a medium skillet add the crumbled. Ingredients 8 ounces bacon reserve drippings 16 ounces baby spinach leaves 6 ounces tomatoes 3 hard boiled eggs 12 cup sliced red onion 2 tablespoons bacon drippings 2 tablespoons red wine vinegar 2 teaspoons sugar 1 teaspoon dijon mustard. The rich warm vinaigrette coats every leaf and gently wilts the salad.