The Realtors Low Fat Bacon Mustard Salad Dressing Recipes

Steps:

• In a small skillet cook bacon over medium heat, stirring, until crisp; remove skillet from heat.
• Add orange juice to skillet and scrape up brown bits.
• In a blender, puree bacon/orange juice mixture with the remaining ingredients until smooth. Cover and refrigerate fro at least 3 or 4 hours- overnight is better. Keeps for 1 week.

Steps:

• Cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer the bacon to a paper towel-lined plate and let cool, then chop. Add the vinegar to the same skillet with the bacon fat, followed by the Dijon, maple syrup and a few turns of pepper. Whisk together, heating over medium heat until emulsified, then turn off the heat.
• To serve, place the romaine on a platter and sprinkle with the bacon, crumbled blue cheese and dried cherries. Drizzle with the warm bacon fat dressing and season with salt and pepper.

Steps:

• In a small heavy skillet cook bacon over moderate heat, stirring, until crisp and remove skillet from heat. Add orange juice to skillet and scrape up brown bits. In a blender blend bacon mixture, remaining ingredients, and salt and pepper to taste until smooth. Dressing keeps, covered and chilled, 1 week. Serve dressing with crisp lettuce, sliced tomatoes, or potato salad.

Steps:

• Combine all ingredients in blender and process 2 minutes. Don't skip the blender and just stir it or shake it, it won't be as good.
• Chill at least 3 hours. It's best if you make it a day ahead and it just gets better with age.

Steps:

• Mix first 6 ingredients together.
• Add remaining ingredients and blend till smooth.

Steps:

• Combine all ingredients in blender or processor. Blend until smooth.
• Season to taste with salt and pepper.

Steps:

• In a skillet, cook bacon until crisp. Drain, reserving 3 tablespoons drippings; set bacon aside. To the drippings, add Dijon mustard, sugar, orange juice, vinegar and ground mustard; bring to a boil. Stir in honey and bacon. Serve warm over salad greens or spinach. Refrigerate leftovers; reheat before serving.