Warm bacon vinaigrette
SmartPoints® value per serving
This smoky dressing is great on any salad green, but we find that it's especially delicious with peppery arugula. It's so flavorful that a little bit goes a long way, and you'll love how much you'll get out of just 15 minutes of your time. After pan-searing the bacon until it's nice and crisp, stir the shallot, white wine vinegar, olive oil, salt, pepper, and a touch of water into the bacon fat that's been left behind in the pan for a truly magical, savory combination of flavors. Keep in mind that this recipe yields enough dressing to coat about 12 cups of loosely packed lettuce.
3 slice(s), cut into 1/2-inch pieces
2 Tbsp, minced
White wine vinegar
⅛ tsp, freshly ground
- Heat a medium nonstick skillet over medium heat; add bacon and cook, stirring frequently, until browned and crisp, about 7 minutes.
- Remove bacon to a paper towel-lined plate with a slotted spoon; remove all but 1 tablespoon bacon fat from skillet.
- Add shallot, water, vinegar, oil, salt and pepper to skillet; stir to blend and then stir in bacon. Yields about 1/2 tablespoon per serving.