Hot Bacon Dressing

A simple salad becomes legendary when you add sweet and salty Hot Bacon Dressing. And it's ready in just 5 minutes!

Welcome to my All-time Favorite Salad.

I like to call it: Any salad with Hot Bacon Dressing on it.

This is my grandma's trusted recipe, and there's really nothing like it. It's sweet, it's salty, it's fast, it's easy. It's everything. (!!!!)

A simple salad becomes legendary when you add sweet and salty Hot Bacon Dressing. And it's ready in just 5 minutes!

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In addition to eating this salad throughout my life at Grandma's House, this is one of my few "pregnancy cravings" foods. I put it in quotes because I didn't have cravings, per se, but I had a lot of anti-cravings.

I basically hate all food when I'm pregnant. It's pretty tragic.

I lived on salads with Hot Bacon Dressing, though. Fresh and crispy lettuce with this hot and sweet dressing is perfect all the time, any time. Even in the face of hating food.

A simple salad becomes legendary when you add sweet and salty Hot Bacon Dressing. And it's ready in just 5 minutes!

(Can you imagine hating food? Wait - can you imagine ME hating food? I know. It's nuts).

I love this for dinner parties, too. You can fry the bacon in advance and make the dressing at the very last minute, right before serving the salad.  It's fancier than pulling out a bottle of dressing from the store, and your guests will certainly remember it.  They'll probably ask for the recipe too!

A simple salad becomes legendary when you add sweet and salty Hot Bacon Dressing. And it's ready in just 5 minutes!

Bacon Notes

Whenever I buy a package of bacon, I typically divide it into plastic bags with 2 pieces each.  I have found that this works well for recipes where bacon is used as a flavoring agent such as in Slow Cooker Black Beans and Slow Cooker Pasta and Bean Soup.

I keep all the bacon bags in the freezer because bacon is so much easier to chop when it's frozen. Try it; you'll see what I mean immediately.

By the way, the egg in this picture? It's poached. I added it just for fun. It tastes great, but really, this salad is all about the dressing.

5 from 3 votes

Hot Bacon Dressing

A simple salad becomes legendary when you add sweet and salty Hot Bacon Dressing. And it's ready in just 5 minutes!
Course Pantry
Cuisine American
Keyword bacon, salad dressing
Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings 8 servings
Calories 316kcal
  • 8 slices bacon finely chopped
  • Olive oil as needed
  • 1/2 cup sugar
  • 1/2 cup white vinegar
  • Salt and freshly ground black pepper
  • 16 ounces Salad greens for serving
  • In a large skillet over medium heat, fry bacon until crisp, about 5 minutes. Transfer to a plate lined with paper towels.
  • Pour rendered bacon fat into a measuring cup. Pour off all but 1/4 cup, or add olive oil to reach 1/4 cup. Return fat to skillet over medium-high heat until shimmering.
  • Add onion, sugar, vinegar, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Cook until onion is softened, about 3 minutes. Remove from heat.
  • In a very large bowl, add salad greens. Immediately pour over warm bacon dressing and toss to wilt. Portion the salad onto individual plates if desired and garnish with bacon.

Nutrition

Calories: 316kcal

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  1. Ellen Peterson

    If I don’t have white vinegar what else can I use

    1. Meggan

      Hi Ellen, you can use 1/4 cup of lemon or lime juice as a substitute. Another substitute is white wine, but for that you would want to double it, so 1/2 cup of white wine for this recipe. -Meggan

  2. Amy McCord

    Just like my Czech grandma used to make! Thanks for the trip down memory lane! This has become my Husband’s favorite salad. In fact, it was one of the first things I made him when we started dating. Talk about memories! Thanks again for sharing!

  3. Lori

    Do you drain the bacon grease before adding the other ingredients?

    1. meggan

      Hi Lori, no. The grease IS the dressing. You basically take out the bacon bits and use the fat from the bacon to mix with the sugar and the vinegar. Does that make sense? I hope that helps. Just let me know if you have more questions!

  4. Amy

    I made this and then didn’t eat it…how long will it last in the fridge?  Can I just reheat?

    1. meggan

      Hi Amy, I’d say 3 to 4 days in the fridge is fine. Just reheat it. It should still taste great! Thanks.

  5. I never would have thought of freezing bacon! That is such an amazing tip and you’ve totally changed my world! I also need to try this dressing! Thanks Meggan!

    1. meggan

      I must have hit upon the one thing you DON’T know… heh heh! :) This dressing is straight out of Wisconsin, you’ll have to give it a try! #Sconnies

  6. Dave

    Easy to be on the same page as u when it comes to basic foods. I am between your parents and grandparents and grew up on a farm in coal, timber, farm and Amish country in S/W PA. Now they know how to cook, as you well know, and it’s still all organic with a flavor that has to be experienced to be appreciated. YUM!!!!5 stars

  7. Dave

    Bless you girl. I remember my grandmother gathering fresh dandelion greens or endive then pouring a similar hot mix over them. There was no such thing as too much of it.  Time to fry up some bacon and indulge myself.  Hers was a slightly soured, white gravy made with the bacon and the grease – extra of which she always kept in a small lidded crock on the stove.  Thanks for the flashback. 5 stars

    1. meggan

      Thanks for being on the same page as me, as always. :) The dandelion greens and endive sound just magical with this.

  8. D. Edlhuber

    I must confess it is my favorite dressing as well as all my grandkids( and now Calvin, too.) Whenever I have the kids over, I usually say if I’m making a salad they usually ask for bacon dressing. My Mother made it & many of my Aunts. It’s been a family favorite for generations.5 stars

    1. Like you said Grandma, it will be a favorite of the next generation too! Calvin can’t get enough of it! Thank you so much for leaving a comment here, too, it’s always great to hear from the original chef! At least the original chef that made it for me. :)

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