Best 8 Paula Deen Warm Bacon Dressing Recipes

WEDGE SALAD WITH WARM BACON-RANCH DRESSING

Steps:

• In a medium skillet, cook bacon over medium heat until crisp. Let drain on paper towels, reserving drippings in skillet. In a medium bowl, whisk together mayonnaise, next 6 ingredients, and reserved bacon drippings. Drizzle mayonnaise mixture over lettuce wedges, and sprinkle with bacon. Serve immediately.

SPINACH SALAD WITH WARM 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.
• Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.
• While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.
• Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
• Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.

CLASSIC WILTED LETTUCE SALAD

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. , To the hot drippings, add the vinegar, water, onions, sugar, salt and pepper, stirring until sugar is dissolved. , Place lettuce in a salad bowl; immediately pour dressing over and toss lightly. Top with egg. Serve immediately.

HOT BACON DRESSING

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a medium bowl, whisk together the sugar, cornstarch and salt, and slowly pour in water and vinegar, whisking constantly.
• In a medium skillet, add the crumbled bacon and pour the vinegar mixture over it. Cook over medium heat, stirring constantly, until mixture thickens.

MOM'S BACON DRESSING

Steps:

• In a medium skillet, cook bacon until crisp. Remove from pan and drain on paper towel. Crumble when cooled. Leave bacon drippings in the skillet and allow to cool. In a medium bowl, beat egg. Add vinegar, sugar, flour, water, salt and pepper. Add the egg mixture to the reserved drippings in the skillet. Cook over low heat stirring constantly, bring to rolling boil. Take off heat when it has reached desired consistency. When cool, fold in crumbled bacon and serve over your favorite salad.

WILTED GREENS WITH BACON VINAIGRETTE

Steps:

• Place romaine in a serving bowl. In a skillet over medium heat, cook bacon until crispy. Remove bacon and crumble over greens. To the pan, add sugar and vinegar, and simmer until sugar is dissolved, scraping up bacon bits that cling to the bottom of the pan. Season with salt and pepper, to taste. Pour hot dressing over greens and toss. Serve immediately.

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.

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.