The cooks in the house are gradually getting used to the new meal routine. We even had time to do some menu planning before grocery shopping, so we’ve been enjoying having the ingredients needed for evening meals on hand. One of my cooking nights was really easy–just a big salad to be topped with pork slices cut from a couple left over brined pork chops grilled by the Man of Steel a few days earlier.
My daughter suggested topping the salad with hot bacon dressing using a recipe she found at The Pioneer Woman website. The original recipe involved bacon bits and caramelized onions. But because our salad already was sprinkled with onions and topped with pork slices, we skipped those ingredients. Below is the recipe that was perfect for our big salad of romaine, sweet peppers, onion, toasted pecans, and strawberries. Served with non-dairy lemon scones, we all gave it a thumb’s up.
Easy Hot Bacon Dressing
3 tablespoons bacon grease
3 tablespoons red wine vinegar
2 teaspoons sugar
1/2 teaspoon Diijon mustard
dash of salt
Combine all ingredients in a saucepan. Whisk and stir on medium heat until ingredients boil. Pour into a pitcher and set it on the table. (I doubled the recipe because our salad was really big!)