All Salad & Dressings Recipes
- Ambrosia with Honey Lime Cream Dressing
- Arugula Salad with Honey-Herb Dressing
- Basil Croutons
- Beans and Greens with Honey Tomato Vinaigrette
- Bees in the Herb Garden Dip or Dressing
- California Two-Bean Salad
- Camembert Grape Salad with Honey Vinaigrette
- Canton Tossed Salad
- Cherry Ambrosia Salad
- Chicken Salad Santa Ana
- Chinese Spinach Toss
- Cinnamon-Honey Croutons
- Citrus Salad with Avocado
- Classic Honey Mustard Dressing
- Creamy Mustard Dressing
- Crispy Chicken Salad with Honey-Jalapeño Vinaigrette
- Easy All-Purpose Honey Dressing
- Farmers Market Chicken Salad
- Fat-Free Honey Herb Dressing
- Fiesta Salad with Sherry Vinaigrette
- Five-Spice Chicken Salad
- Fresh Fruit Chicken Salad
- Fresh Greens and Oranges with Honey Dressing
- Fresh Tomato Dressing
- Fruit Dressing
- Fruit Salad Composé with Honey Yogurt Dressing
- Fruit Salad with Honey Lime Dressing
- Fruit Salad with Honey-Orange Dressing
- Fruit-Infused Honey Vinegars
- Fruited Rice Salad Supreme
- Garden Rice Salad
- Ginger Honey Mustard Salad Dressing
- Ginger Honey Salad Dressing
- Ginger-Honey Grilled Chicken on Salad
- Ginger-Honey Grilled Chicken Salad Dressing
- Grape and Almond Salad with Honey Yogurt Dressing
- Grapefruit and Black Bean Salad
- Grilled Portobello Mushroom Salad with Greens, Honey Vinaigrette and Roquefort
- Herbed Tomato Dressing
- Honey Apricot Dressing
- Honey Balsamic Vinaigrette
- Honey Balsamic Watercress with Oranges
- Honey Cream Dressing
- Honey Garlic Dressing
Spinach Salad with Sweet ‘N Sassy Bacon Dressing
Wash and dry spinach thoroughly. Place in a large bowl. Cook bacon in a large nonstick skillet on each side until crisp. Place bacon on paper towels and remove skillet from heat. Pour bacon fat into a heatproof cup and measure 2 Tablespoons back into the skillet. Let bacon cool, then crumble into 1/2-inch pieces. In a small bowl, mix honey and vinegar. Heat the 2 Tablespoons of bacon fat ... [read full recipe below]
Yield: 4 to 6 servings
Ingredients
- 6 oz. - fresh spinach leaves
- 5 slices - bacon, about 4 oz.
- 1/4 cup - red wine vinegar
- 3 Tablespoons - honey
Directions
Wash and dry spinach thoroughly. Place in a large bowl. Cook bacon in a large nonstick skillet on each side until crisp. Place bacon on paper towels and remove skillet from heat. Pour bacon fat into a heatproof cup and measure 2 Tablespoons back into the skillet. Let bacon cool, then crumble into 1/2-inch pieces. In a small bowl, mix honey and vinegar. Heat the 2 Tablespoons of bacon fat in the skillet over medium-high heat and carefully add honey-vinegar mixture. Cook for 1 minute, stirring constantly. Add salt to taste. Remove from heat and cool 2 minutes. Pour dressing over spinach and toss well. Add salt and black pepper to taste. Add bacon pieces to spinach and mix. Serve immediately.