Best 9 Bob Evans Hot Bacon Salad Dressing Recipes

HOT BACON DRESSING

Steps:

• In a large skillet over medium heat, fry bacon until crisp, about 5 minutes. Transfer to a bowl.
• Pour rendered bacon fat into a measuring cup. Pour off all but 1/4 cup, or add olive oil to reach 1/4 cup. Return fat to skillet over medium-high heat until shimmering.
• Add onion, sugar, and vinegar. Cook until onion is softened, about 3 minutes. Remove from heat and season to taste with salt and pepper (I like 1/4 teaspoon salt and a pinch of pepper).
• To serve, either toss the vinaigrette with greens and sprinkle with bacon, or stir the bacon into the dressing and toss with the salad. Both ways are tasty!

WILTED SPINACH SALAD WITH HOT BACON DRESSING

Steps:

• Place the spinach in a large bowl and leave at room temperature. Bring a medium pot of water to a boil over medium-high heat. Use a slotted spoon to gently lower the eggs into the water. Boil until both the whites and yolks are set (hard-boiled), about 10 minutes. Transfer to a small bowl filled with ice water and cool completely. Once cool, peel the eggs and cut each into quarters.
• Meanwhile, put the bacon in a large skillet and set over medium heat. Cook, stirring occasionally, until golden brown and crisp, 6 to 8 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate to drain. Remove half of the bacon fat to a small bowl and reserve.
• Return the skillet and remaining bacon fat to medium heat. Add the mushrooms, garlic, 1/4 teaspoon of salt and a few grinds of black pepper to the same skillet. Cook, stirring occasionally, until tender, 3 to 4 minutes. Pour in the reserved bacon fat, vinegar, mustard and honey and whisk until smooth and emulsified. Taste and season with more salt and pepper.
• Pour the hot bacon dressing over the spinach and toss until evenly coated and slightly wilted. Transfer to a platter and top with the eggs, red onion and reserved bacon.

LETTUCE WITH HOT BACON DRESSING

Steps:

• In a skillet, cook bacon until crisp. Remove the bacon; crumble and set aside. Drain, reserving 1/4 cup drippings. In a large bowl, combine the greens, eggs, onions and bacon. Add remaining ingredients to the drippings; bring to a boil. Drizzle over the salad and toss to coat. Serve immediately.

HEARTY SPINACH SALAD WITH HOT BACON DRESSING

Steps:

• Place spinach in a large salad bowl; set aside. In a small nonstick skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. , In the drippings, saute onion until tender. Stir in the brown sugar, vinegar, salt, mustard, celery seed and pepper. Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir until thickened, 1-2 minutes. , Remove from the heat; pour over spinach and toss to coat. Sprinkle with bacon. Serve immediately.

BOB EVAN'S COLONIAL DRESSING RECIPE

Steps:

• Put water and cornstarch into blender on high speed for 1 minute or until smooth.
• Transfer to a 2 1/2-quart saucepan.
• Cook mixture over medium high heat, stirring constantly as you begin to add each of the remaining ingredients, stirring well after each addition.
• Cook and continue stirring until it begins to thicken and become quite smooth.
• Let it cool completely before pouring into a refrigerator container.
• Cap tightly and it should keep for a week or so in the refrigerator. Do not freeze.

HOT BACON DRESSING

Steps:

• Fry bacon until crisp.
• Remove bacon from pan leaving fat.
• Set bacon aside.
• Add onion to bacon fat in pan and cook 5 minutes until onion is soft.
• Remove onion from pan leaving fat.
• Set onion aside with bacon.
• Pour bacon fat into measuring cup and add enough vegetable oil to equal 1/2 cup.
• Add fat/oil to cornstarch mixture and set aside.
• Combine vinegar, water, sugar, salt and pepper in small saucepan and heat to a boil.
• Add cornstarch mixture and cook until thickened about 1-2 minutes.
• Remove from heat and add bacon and onion.
• Serve while warm.

COPYCAT RECIPE OF BOB EVANS COLONIAL DRESSING

Steps:

• Directions:.
• Process water and cornstarch in a blender on high speed for 1 minute or until smooth. Transfer to a 2 1/2-quart saucepan.
• Cook mixture over medium-high heat, stirring constantly. Add each of the remaining ingredients, stirring well after each addition. Cook, stirring, until mixture begins to thicken and become quite smooth.
• Let cool completely before pouring into a refrigerator container. Cap tightly. Keeps for about 6 weeks. Do not freeze.
• Creamy Italian Colonial: After preparing the previous recipe (let cool first), add 1 tablespoon pre pared mustard, 1 tablespoon light corn syrup, 1 tablespoon dried oregano leaves, 1/2 teaspoon garlic powder and 1/2 cup mayonnaise. Stir to combine well. Refrigerate. Do not freeze.
• Catalina Colonial: To prepared recipe, add 1 cup ketchup and 1/2 cup sweet pickle relish.
• Creamy Onion Dressing: To prepared recipe, stir in 1 carton (8 ounces) onion chip dip. Do not freeze.
• Slaw Dressing: To prepared recipe, stir in 1/2 cup sour cream and 1/2 cup mayonnaise. Use within 1 week. Do not freeze.

TANGY SPINACH SALAD & BACON DRESSING

Steps:

• Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
• While the eggs are hard boiling, fry the bacon and remove to a paper towel to drain, reserving 9 tablespoons of the rendered fat. Crumble the bacon and set aside. I like to fry bacon in the oven. Just spread out the slices on a cookie sheet and pop into a 400 degree oven for about 20 minutes. You can turn the bacon during the last 5 minutes to get it crispier.
• Transfer the bacon grease to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a few small pinches each of kosher salt and black pepper.
• Add the mushrooms, cranberries and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 8 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.

HOT BACON DRESSING

Steps:

• In a large skillet, cook bacon until crisp; remove bacon and set aside. Drain, reserving 2 tablespoons drippings in the skillet. Add onion and saute until tender; remove from the heat. Add the vinegar, water, sugar, pimientos, mustard, salt, pepper and bacon; mix well., Combine cornstarch and cold water; stir into skillet. Cook and stir until mixture comes to a boil. Boil for 2 minutes, stirring constantly. , Serve warm over fresh spinach or mixed greens. Refrigerate leftovers and reheat before serving.