Mixed Greens with Hot Bacon Dressing #SundaySupper

Mixed Greens with Hot Bacon Dressing used to be dandelions with hot bacon dressing when I was growing up. At the crack of dawn on Easter morning I’d be out in the yard picking dandelions before the flowers opened for the day. Tender baby greens, not too bitter. closed buds were okay too.
It was safe back then to eat things out of your yard. Dandelions, violets, purslane, raspberries, wild strawberries and so on. The point is that we didn’t use chemicals to kill weeds. Yes, some people in the neighborhood did. That was fine then, we weren’t in the habit of foraging the neighbors’ yards. Especially not on Easter unless I was invited to an egg hunt!
Today you can buy dandelion at some stores and farmers markets. There is just something about buying dandelion that I can’t quite get use to doing. Lucky for me, we like arugula or mixed baby greens just as well.
Hot bacon dressing is a PA Dutch thing as far as I know. My ancestors on my Mom’s side spoke PA Dutch and really loved their Wos-Wit homemade or store bought.
This hot bacon dressing is very rich. Its sweet and sour bite gets an extra kick from salty bacon. A little goes a long way. Its okay to indulge once a year, right? 😉 If you have any guilt, just send me your leftovers!

As a side note this dressing can be made without bacon by using all butter instead of bacon fat.

Bunny please don’t eat the salad its for Sunday Supper!

Mixed Greens with Hot Bacon Dressing

 

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Prep time

0 min

Cook time

0 min

Total time

0 min

 

Ingredients

• ½ cup bacon grease
• ½ cup apple cider vinegar
• 3 cups of mixed greens washed and drained
• 6 thick slices of bacon cut into pieces
• 2 Tablespoons butter
• 2 eggs, beaten
• 1 Tablespoon sugar or to taste
• Salt and pepper to taste

Instructions

1. Fry bacon in a medium-sized skillet over medium-high heat until crisp. Remove bacon pieces, set aside.
2. Reduce heat to low. Add butter. Slowly heat to warm.
3. In a separate bowl, combine eggs, vinegar, sugar, salt and pepper. Add a little at a time, stirring constantly into the butter cream mixture. Increase heat and cook until thickened.
4. Add cooked bacon, stir. Pour over greens and serve immediately.

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Happy Easter and Blessed Passover to all my followers and friends!

Thank you Alaiyo from Pescetarian Journal for hosting this wonderful holiday event!

Enjoy these great holiday meal ideas from The Sunday Supper Group!

Breakfast/Brunch

• Colomba Muffins from Manu’s Menu
• Strawberry Amaretto Coffee Cake from Savvy Eats
• Strawberry Lemon and Ginger Scones from The Wimpy Vegetarian
• Spinach Bacon Breakfast Cups from Runner’s Tales

Appetizers:

• Smoked Salmon Dip with Greek Yogurt and Capers from Shockingly Delicious
• Colorful Delicious Deviled Easter Eggs from Hot Momma’s Kitchen Chaos
• Butter-Braised Easter Egg Radishes from Culinary Adventures with Camilla
• Egg Salad Deviled Eggs from Noshing With The Nolands

Savory and Sweet Breads:

• Healthier Hot Cross Buns from A Kitchen Hoor’s Adventures
• Whole Wheat Croissants from What Smells so Good?
• Hot Cross Pretzels from Jane’s Adventures in Dinner
• Italian Easter Bread from Curious Cuisiniere
• Greek Easter Bread from Hip Foodie Mom
• Garlic and Cheddar Swirled Brioche Rolls from Neighborfood
• Paska Bread from Seduction in the Kitchen

Sides and Salads:

• Aunt Ruthie Mashed Potatoes from Melanie Makes
• Vegetarian Cornbread Stuffing from Pescetarian Journal
• Mixed Greens with Hot Bacon Dressing from Cindy’s Recipes and Writings
• Passover Kugel: Veggie-Style from Take A Bite Out of Boca
• Syrnyk–Ukranian Sweet Easter Cheese from Cupcakes & Kale Chips

Main Dishes:

• Pan Seared Lamb Chops from The Foodie Army Wife
• Roast Leg of Lamb with Parsley Walnut Pesto from The Texan New Yorker
• Italian Easter Torta from La Bella Vita Cucina

Desserts:

• Passover Vegan Lemon Cheesecake from Killer Bunnies, Inc.
• Easter Basket Cupcakes from MealDiva
• Strawberry Crostata with Sweet Almond Glaze from Kudos Kitchen by Renee
• Layered Chocolate Mousse Cake from That Skinny Chick Can Bake
• Chocolate Hazelnut Macarons from The Girl In The Little Red Kitchen
• Rhubarb Meringue Cake {Rhabarberkuchen} from The Not So Cheesy Kitchen
• Lemon Blueberry Basil Cupcakes from Brunch with Joy
• Banana Carrot Cake Bread from Peanut Butter and Peppers
• Individual Cakes with Peanut Butter Whipped Frosting from Momma’s Meals
• Gluten Free Easter Cupcakes from Gluten Free Crumbley
• Lemon Coconut Bars from Magnolia Days
• Lemon Icebox “Pie” from girlichef
• Easter Basket Cupcakes from The Ninja Baker
• Carrot Cake Sandwich Cookies from Pies and Plots
• Carrot Bundt Cake with Cream Cheese Swirl from Alida’s Kitchen
• Passover Chocolate Chip Cookie Bars from Food Lust People Love
• Strawberry Filled Crepes from Try Anything Once Culinary
• Rhubarb Almond Streusel Muffins from Confessions of A Culinary Diva

• Best Wines for Easter/Passover Feast from ENOFYLZ Wine Blog

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