Yesterday I was asked if I used salad dressing on my salads. Well yes, yes I do! What do you think I am? Crazy? So today I thought I would share my recipe for bacon dijon salad dressing.
It’s my go to salad dressing not only because it’s delicious, but because it’s a clever way to use up one of the best smelling things on earth. Leftover bacon. Or rather bacon grease. Which according to my husband is one of God’s greatest gifts. Husbands, they’re funny that way.
I don’t know about you, but I always save my leftover bacon grease. Oddly enough, I’ve been using this bacon dijon salad dressing on my salads for so long now, I somehow forgot to dedicate an entire post to it. Or maybe I was hiding it from you. 😉
Well, lucky you, now I’m sharing it.
And just because I know someone is going to ask… YES, I really do use that much sugar in my salad dressing. You can certainly cut the sugar in half if you’d like, but here is the recipe as I make it.
It’s crazy good! Give it a try. I know you’ll love it as much as I do.
2 tablespoons bacon grease
Half of a small onion, finely chopped
1/2 cup white vinegar
1/2 cup granulated sugar
2 teaspoons Dijon mustard
1/4 cup water
Carefully heat bacon grease in a skillet or small saucepan. Sauté the chopped onion for about three to five minutes, or until tender.
Add the white vinegar into the pan and stir. Add the sugar, mustard and water. Stir the mixture until well combined.
Remove from heat. Cool slightly and then pour over salad and serve.
Extra dressing can be stored in the refrigerator for up to 5 days. Simple warm up salad dressing before using.
Keywords: Bacon Dijon Salad Dressing