Delicious, fresh veggies lay the foundation for this savory summer salad. Transform your leafy greens with a little added love.
Hot Bacon Dressing
1/2 lb. Wright’s Thick-sliced Hickory Bacon
1/2 c. Sweet Onion, chopped
2-3 T. Bacon Drippings
2 T. Apple Cider or Red Wine Vinegar
1 T. Dark Brown Sugar
1 Tsp. Dijon Mustard
2 green onions snipped finely
Snip bacon into small pieces with kitchen shears and fry in skillet over medium heat until crispy. Remove and drain on paper towel.
Sauté sweet onions in drippings until translucent.
Whisk together vinegar, brown sugar and mustard into drippings and continue stirring as mixture bubbles and thicken.
Add bacon and green onions and serve over greens of your choice.
Hearth Home Summer Salad
16 oz. greens of your choice (ie. arugula, watercress, spinach, spring mix, green or red leaf lettuce, spinach or romaine).
Green Pea Pods cut into pieces
Baby Portobello Mushrooms, sliced
Cherry Tomatoes
Mini Sweet Peppers, chopped
Additional green onions and bacon, to garnish if desired.
Salt and Pepper to taste.
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