Oh thank heaven for bacon. Seriously. I think pretty much all of my readers (at least those of you who also are fans on Facebook) know how much I love the bacon I get from my local farmers market. It’s heaven on a plate for sure. Well, the bacon I buy tends to give off a LOT of fat, and I’m not complaining about that one bit. I typically use it for cooking almost everything when I have it on-hand, which is nearly all the time. It’s especially tasty when cooking eggs, cruciferous veggies like broccoli, cauliflower or cabbage (check out this red cabbage recipe) and it’s also nice for cooking lamb in as well. Heck, I can use bacon fat on anything and everything. To prove this point, I’ve been making my salad dressing from it for the past couple of days and it’s been fantastic. I think Sally Fallon would be proud. So, without further chatter, here is my simple bacon fat salad dressing recipe.
Bacon Fat Vinaigrette Salad Dressing
Yield: Approximately 1 servings.
Click here for estimated nutrition facts.
2 Tbsp rendered & strained bacon fat that’s been melted if it was in the fridge
(preferably from local farm bacon)
Juice of 1/2 of a lemon
Splash of Organic, unfiltered apple cider vinegar
(I like Bragg’s brand)
1 tsp gluten-free mustard
Garlic powder, sea salt & pepper to taste (a sprinkle of each should do)
Whisk all ingredients together and toss salad greens in the dressing before serving.
One thing you may notice that’s different about your salad after tossing in this dressing versus an unsaturated fat dressing is that it won’t be shiny. This is because the chilled greens are hardening up the once-melted fat you’re mixing them with, but it isn’t something about which to be concerned, it’ll taste amazing, trust me!
BS, Certified Nutrition Educator, C.H.E.K. Holistic Lifestyle Coach
San Francisco Nutritionist & Paleo Nutritionist serving the Bay Area and beyond via phone & Skype consultations.