|Cooking on a Ration|
|It's even autographed!|
The spinach salads I've made before involved hard-boiled eggs, but I was low on eggs and decided to just go with simply spinach and some red onions cooked lightly in the bacon fat. I really did follow the directions to just "add a dash of sharp vinegar, a little brown sugar, a shake of salt and pepper" instead of measuring, then I poured the dressing over the spinach in a mixing bowl and tossed it until it was slightly wilted, and topped it with the bacon.
This was delicious! And a nice, simple side to make while the rest of supper was baking. I will definitely make this dressing again and I might even branch out to using it on warm potatoes or Romaine lettuce. If, that is, I can conquer my fear of non-crispy lettuce. Flaccid lettuce just seems so wrong, but maybe bacon can save it.
Warm Bacon Salad Dressing (Printable Recipe)
from Cooking on a Ration, 1943
2 slices bacon
1/4 of a red onion, sliced (optional)
dash of sharp vinegar (I used about 2 tablespoons of apple cider vinegar)
a little brown sugar (about 1 tablespoon)
salt and pepper to taste
Fry the bacon until crispy. Remove and chop coarsely. If using the onion, fry it in the bacon fat in the pan until soft. Remove the pan from the heat and add the remaining ingredients, stirring well. Toss with the salad ingredients of your choice and top with the chopped bacon.
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