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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 32 |
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You get an explosion of flavor in this satisfying hot dressing that's perfect for strong-flavored greens like spinach, notes Connie Simon from Reed City, Michigan. Ingredients:
3/4 pound sliced bacon, diced |
1/2 cup chopped onion |
1 cup cider vinegar |
2 cups water |
1-1/2 cups sugar |
1 jar (2 ounces) diced pimientos, drained |
2 tablespoons dijon mustard |
1 teaspoon salt |
1/4 teaspoon pepper |
3 tablespoons cornstarch |
2 tablespoons cold water |
Directions:
1. In a large skillet, cook bacon until crisp; remove bacon and set aside. Drain, reserving 2 tablespoons drippings in the skillet. Add onion and saute until tender; remove from the heat. Add the vinegar, water, sugar, pimientos, mustard, salt, pepper and bacon; mix well.
2. Combine cornstarch and cold water; stir into skillet. Cook and stir until mixture comes to a boil. Boil for 2 minutes, stirring constantly.
3. Serve warm over fresh spinach or mixed greens. Refrigerate leftovers and reheat before serving. Yield: about 4 cups.
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