It’s the end of summer and I’m tired of salads. I’m actually looking forward to soup season. But I still need to eat my greens, so I’m always on the lookout for new and exciting recipes. Because salad is exciting! OK, not really, but I try…
This vinaigrette recipe from Cooking Light caught my eye. I love the sweet and salty combination. And who doesn’t love bacon? I made a slight change, using balsamic vinegar instead of apple cider. I just love balsamic vinegar, but you could really use any vinegar you like!
This dressing is sublime on a simple side salad (pictured above) or on a main dish salad (below). I paired it with romaine lettuce, tomatoes and shredded rotisserie chicken, as kind of a BLT salad. I think it would also pair well with baby spinach and (if tolerated) some crumbled blue cheese.
Warm Bacon Balsamic Vinaigrette
Ingredients
- 2 slices bacon
- 1 1/2 tablespoons balsamic vinegar
- 1 1/2 teaspoons brown sugar
- 1 1/2 teaspoons Dijon mustard
- 1/8 teaspoon freshly ground black pepper
- kosher salt to taste
Instructions
- Cook bacon until crisp in a medium skillet over medium-low heat. Remove bacon from pan, crumble and set aside.
- To the bacon drippings in the skillet, whisk in the balsamic vinegar, brown sugar, Dijon mustard, pepper and salt. Stir in the crumbled bacon.
- Drizzle over salad of your choice.
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