Hot Bacon Dressing Recipe

Did you find this post helpful, inspiring? Save THIS PIN in its blog board in Pinterest. 😉

Homemade croutons soak up this dressing like crazy, so you can enjoy every bite of bacon. For a grill-inspired dinner, serve a warm bacon vinaigrette salad with a couple of Kansas City strips sprinkled with Montreal steak seasoning. It is always easier to eat more salad when you make the dressing yourself. Find your new favorite in my collection of homemade salad dressings.

If you're looking for a salad to impress dinner guests or just impress your family, you've definitely come to the right recipe. Spicy Bacon Vinaigrette does all of that and more. It's sweet, salty, smoky, and bacon-filled that is hard to resist. The rich warm vinaigrette covers each leaf and gently wilts the salad.

That means you should choose a stronger type of leafy greens, such as spinach, kale, Swiss chard, radicchio, or endive. The more bitter, the better! The sweet dressing will balance all the flavors and you will get a golden star for eating your vegetables.

And most importantly, plan ahead and buy more lettuce than you think you need. Because a) everyone will clean their plates and order seconds, and b) the salad shrinks a little when thrown into the bacon dressing.

Then go ahead, prepare your salad with croutons, dried cranberries, boiled or boiled eggs, roasted nuts, roasted pumpkin seeds, roasted sweet potato cubes, or chunks of ripe blue cheese.

Hot Bacon Dressing Ingredients:

  • Bacon. Any type of bacon you have on hand: thick cut, maple cured, no added sugar. If you have to buy it, choose a thick cut!
  • Olive oil. Depending on the amount of fat that melts from the bacon in the pan, you may need to add a little olive oil to the dressing to get the correct vinaigrette proportions. But then again, it may not.
  • Red onion. Chopped shallots or any type of chopped onion take an extra bite out of the dressing, which is quite delicious.
  • Sugar. Note to home cooks: The dressing is certainly sweet, because it's an old family recipe. If that's too much for you, start with a small amount, give it a try, and add a little more if necessary. Also, some cooks add a tablespoon of whole mustard to balance out the sweetness.
  • Vinegar. White vinegar works, but so does almost any vinegar: apple cider vinegar, red wine vinegar, champagne vinegar, or balsamic vinegar. You can use lemon juice if you avoid vinegar.
  • Salt and freshly ground pepper. Don't skip this. With this salad, a little salt and pepper really matters!

How to make the hot bacon dressing:

    1. Because this dressing is maximum when it's still hot, make sure you have your other salad ingredients prepared and ready to go.
    2. First cut the bacon into very small pieces, then cook it in a skillet over medium heat. You want the bacon quite crispy. When crispy, use a slotted spoon to transfer the bacon to a plate lined with a couple of layers of paper towels, so that most of the fat can stay in the pan.
    3. Then measure the fat from the bacon by pouring it into a liquid measuring cup. For a recipe, you need 1/4 cup of bacon fat to make the dressing. If you have more than 1/4 cup, discard the extra or save it for another batch. If not enough, top with olive oil until it reaches the 1/4 cup line on the cup.
    4. Put the bacon fat back in the pan and heat over medium-high heat until it shines. Add the chopped red onion, white vinegar, sugar, and a little salt and pepper.
  1. Then cook the dressing until the onion is soft and the sugar dissolves, about 3 minutes. Remove the bandage from the heat.
  2. When you're ready to toss the salad, pour the warm vinaigrette over the vegetables and add the cooked bacon again.

Enjoy this dressing in:

Just as bacon pairs well with almost everything on earth, so does bacon dressing.

Follow us on PINTEREST!

  • Spinach. The old-fashioned spinach salad with hot bacon dressing is a combination made in heaven.
  • Brussels sprouts. Roasted or crumbled raw, up to you.
  • Potatoes. The Dutch Amish and Pennsylvania make a warm bacon dressing that is similar to a German-style hot potato salad dressing. Use flour and eggs and enough boiling on the stove. Chances are, this version tastes great sprinkled on new boiled potatoes for easy accompaniment.
  • Green beans. Baked green beans or just a bunch of freshly scalded beans would be a great way to use a bacon vinaigrette.

Low Sugar Hot Bacon Dressing, Whole30 or Keto Friendly:

It's true: Hot bacon dressing is high in sugar. But there are clever solutions if you're limiting your carbs, following a specific diet, or just trying to eat less sugar overall.

  • Use a keto-friendly sugar substitute. Monkfruit powder, stevia or swerve.
  • Go natural. Prepare the salad dressing with honey, agave nectar, date sugar, coconut sugar, maple syrup, or date paste.
  • Roasted sweet potato Whole30 fans love their sweet potatoes! Leftover cubes of roasted sweet potato can add sweetness without processed sugar.

Tips for making hot bacon dressing:

  • Use the pan. Using the oven to cook large amounts of bacon is more efficient, yes. However, because the bacon fat is collected and returned to the pan, it makes more sense to do it all in one pan. Less cleaning!
  • Move along The dressing is best when done just when you need it, but if that's impossible, store the vinaigrette (without the crispy bacon) in a glass jar with a tight-fitting lid and reheat by placing the jar in a pan with hot water water to gradually reheat. Bacon must be stored separately. When ready to serve, reheat the bacon between two layers of paper towels in the microwave.
  • Using small amounts of bacon. A practical way to store bacon for future recipes that only need a little bacon is to divide it into plastic bags with 2 or 3 pieces in each bag. When you need it for slow cook black beans or slow cook bean paste and soup, for example, you're ready to go. Place the divided bacon in a larger freezer bag and store it in the freezer. BTW, frozen bacon cuts like a dream. Don't wait for it to thaw; it's actually easier to cut when it's firm.
  • Choosing the right green salads. Look for tough greens that can hold their shape. Think spinach, frissée, endive, kale, radicchio, or dandelion.
  • Do extra. As the vegetables mix with the warm dressing, they shrink slightly. If you're planning a dinner, keep extra lettuce on hand just in case.

This hot bacon dressing is a warm vinaigrette that uses a little melted bacon fat, making it perfect for spinach, kale, and other green, leafy vegetables.

  • 16 ounces bacon, finely chopped
  • Olive oil as needed
  • 1 red onion, chopped
  • 1/2 cup sugar or less to taste, see notes
  • 1/2 cup of white vinegar
  • Salt and freshly ground black pepper
  • 16 ounces vegetable salad to serve
  • In a large skillet over medium heat, fry the bacon until crisp, about 5 minutes. Transfer to a plate lined with paper towels.
  • Pour the rendered bacon into a measuring cup. Pour all but 1/4 cup, or add olive oil to reach 1/4 cup. Return the fat to the skillet over medium-high heat until shiny.
  • Add onion, sugar, vinegar, and salt and pepper to taste (I like 1/2 teaspoon of salt and 1/4 teaspoon of pepper). Cook until the onion softens, about 3 minutes. Get away from the heat.
  • In a very large bowl, add the salad greens. Immediately pour over hot bacon dressing and stir to wilt. Portion the salad in individual dishes if desired and garnish with bacon.

Recipe Notes

1/2 cup of sugar makes this dressing very sweet (although it is tempered with 1/2 cup of vinegar and lots of bacon fat). Still, if you don't like overly sweet toppings, feel free to start with 1 or 2 tablespoons of sugar and increase it as you see fit.


Calories :: 302kcal

Hot Recipe Dressing

0 Compartir