Turn a simple salad into a masterpiece with this easy Hot Bacon Dressing. Classically used on spinach salads, this dressing brings bold flavor and satisfying texture to a variety of dishes.
The Perfect Winter Salad Dressing
When cold weather arrives, a hot dressing or warm topping turns light salads into comforting winter meals. This Hot Bacon Dressing is one of my favorite tricks—simple to make but dramatic in impact. I often keep a jar in the fridge: the bacon fat solidifies when chilled, but a quick reheat loosens it and makes a fast, satisfying lunch when tossed with greens and protein.
Choose a high-quality bacon with a flavor you enjoy, since it’s the star of this recipe. I prefer options without added nitrates or nitrites and with little to no sugar. The dressing is naturally suited to keto and low-carb diets; you can make it sugar-free using a low-carb sweetener or substitute maple syrup or honey if you prefer a touch of natural sweetness.
How to Make Hot Bacon Dressing
Step 1: Cook the bacon in a large skillet until crisp, then transfer the strips to a plate. Leave about 1/4 cup of bacon grease in the pan; drain a little if there’s significantly more. Chop the cooked bacon and set aside.
Step 2: Add the minced shallot to the bacon fat and sauté over medium heat for 5–7 minutes, until very soft and fragrant.
Step 3: Stir in avocado oil, your chosen sweetener (or maple syrup), and the red wine vinegar. Allow the mixture to warm so the vinegar softens the flavors, then remove the pan from the heat. Add the chopped bacon back in and season with salt and black pepper to taste—salt may not be necessary depending on how salty your bacon is.
Step 4: Serve the dressing hot over salad greens. Store any leftovers in the refrigerator for up to a week; reheat gently until the fat melts before using. For special occasions, you can prepare the dressing ahead and warm it just before serving.
How to Serve this Salad Dressing
This dressing is traditional on spinach salads—pour it hot over a bowl of fresh spinach and watch the leaves wilt slightly and absorb the savory bacon flavor. It also complements many other greens and composed salads.
Try dressing up a spinach salad with any of the following additions:
- Roasted red peppers
- Hard-boiled eggs
- Grilled or roasted chicken
- Roasted winter squash
- Broiled shrimp
- Roasted Brussels sprouts with pomegranate and pecans
Other salads and dishes that benefit from this dressing:
- Keto breakfast-style salads
- Loaded chicken Caesar (use this in place of Caesar dressing)
- Delicata squash and spinach salad
- Simple Italian green salad
Hot Bacon Dressing
Ingredients
- 6 slices bacon nitrate and nitrite free (optional)
- 2 tablespoons avocado oil
- 1 shallot minced (about 1/2 cup)
- 2 tablespoons sweetener monk fruit, or substitute maple syrup or honey
- 1/2 cup red wine vinegar
- sea salt to taste, optional
- black pepper to taste
Instructions
-
Add the bacon to a large skillet and cook to your preferred doneness. Remove the bacon, leaving the fat in the pan. Chop the bacon and set aside.
-
Add the minced shallots to the bacon fat and sauté about 5–7 minutes, until softened.
-
Stir in the avocado oil, sweetener, and red wine vinegar. Allow the vinegar to warm briefly, then remove the pan from the heat. Return the chopped bacon to the pan and season with salt and pepper if needed.
-
Serve the dressing hot over salads. Store leftovers in the fridge for up to 7 days and reheat before serving.
Video
Nutrition
|
Carbohydrates: 1g
|
Protein: 2g
|
Fat: 10g
|
Saturated Fat: 3g
|
Cholesterol: 11mg
|
Sodium: 111mg
|
Potassium: 49mg
|
Fiber: 1g
|
Sugar: 1g
|
Vitamin C: 1mg
|
Iron: 1mg
Tried this Recipe? Tag me Today!
Mention @SunkissedKitch or tag #SunkissedKitchen when you share your creation.