Best 5 Bacon Mustard Salad Dressing Recipes

SPINACH SALAD WITH WARM BACON-MUSTARD DRESSING

Steps:

• Place spinach into a large serving bowl, top with hard-cooked eggs, mushrooms, 4 crumbled strips of bacon, Swiss cheese, and almonds.
• Heat olive oil in a small skillet over medium heat. Stir in shallots and garlic, and cook until softened and translucent, about 2 minutes. Whisk in the vinegar, Dijon mustard, honey, and 2 crumbled strips of bacon; season to taste with salt and pepper, then cook until hot.
• Pour hot dressing over spinach and toss to coat.

POTATO SALAD WITH MUSTARD DRESSING AND BACON

Steps:

• Whisk mayonnaise, mustard, vinegar and garlic in medium bowl to blend.
• Season to taste with salt and pepper.
• Cover, chill.
• Cook bacon in large skillet until crisp.
• Drain on paper towels.
• Crumble.
• Boil potatoes in large pot until just tender.
• Drain and transfer to a large bowl.
• Cool for 15 minutes or so.
• Mix bacon, celery, green and red onions, eggs and dressing into potatoes.
• Season with additional salt and pepper if needed.
• Chill.
• Note: I usually hold back about ¾ cup of the dressing to toss with salad just before serving.
• While chilling the potatoes soak up a good bit of the dressing and if not careful it can become dry. If this happens just moisten with a small amount of milk and stir to encorporate.

SPINACH SALAD WITH MUSTARD-BACON DRESSING

Steps:

• Cook bacon until crisp.
• Drain on paper towels; reserve 3 tblsps drippings for dressing.
• Crumble bacon.
• Combine mayonnaise, onion, oil, vinegar, sugar and mustard with reserved drippings.
• (can be prepared 2 days ahead. Bring to room temperature before continuing.) Combine spinach, mushrooms and eggs in large bowl.
• Toss with dressing.
• Sprinkle with bacon and Parmesan.

BACON AND SWEET POTATO SALAD WITH WARM HONEY MUSTARD DRESSING

Steps:

• Line a serving plate with baby spinach leaves.
• Add water and salt to skillet. Bring to a boil.
• Add sweet potatoes and green beans to skillet and cook until sweet potatoes are tender, about 7 minutes.
• Drain potatoes and green beans in colander.
• Wipe skillet and add vegetable oil. Heat over medium heat.
• Add Canadian bacon and onion to hot oil and sauté 5 minutes or until bacon is lightly browned and onions are tender.
• Spoon sweet potatoes, green beans, bacon and onions over spinach leaves.
• Add honey Dijon dressing to skillet and heat through.
• Spoon over sweet potato salad.

THE REALTOR'S LOW-FAT BACON MUSTARD SALAD DRESSING

Steps:

• In a small skillet cook bacon over medium heat, stirring, until crisp; remove skillet from heat.
• Add orange juice to skillet and scrape up brown bits.
• In a blender, puree bacon/orange juice mixture with the remaining ingredients until smooth. Cover and refrigerate fro at least 3 or 4 hours- overnight is better. Keeps for 1 week.