Salad with Warm Bacon Dressing and Crispy Fried Onions

Salad with bacon and onions.

  • Servings: 6
  • Cook Time: 30 mins
  • Main Ingredient: Bacon


  • 6 strips bacon (cut into thin strips)
  • 1 oz. onions (minced)
  • 2 oz. Regina® White Wine Vinegar
  • 1 tsp. sugar
  • 1 cup chicken stock
  • 1 1/2 oz. oil
  • salt and ground pepper (to taste)
  • 1 Tbsp. flour
  • Baby Greens (red and green) (washed and dried)
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 1 tsp. oregano
  • 1 tsp. Accent® Flavor Enhancer


For dressing, fry bacon until crisp, drain, chop 1/3 into small pieces, reserve both. Discard 1/2 drippings left in pan. Add onions, sauté until golden. Add vinegar, sugar and 1/2 cup stock. Bring to a simmer. Combine remaining stock with arrowroot, add to onion mixture, return to simmer stirring constantly. Remove from heat, add chopped bacon, season. (Dressing should be slightly thickened). Toss onions in flour until coated. Deep fry at 350°F, stirring constantly until golden brown. Remove immediately, drain. Toss lettuce with dressing until coated. Arrange on 6 salad plates, sprinkle with reserved bacon, chopped, and top with a pile of fried onions.

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