Salad with Warm Bacon Dressing and Crispy Fried Onions


  • 6 strips of bacon, cut into thin strip
  • 1 ounce onions, minced
  • 2 ozs. REGINA White Wine Vinegar
  • 1 teaspoon sugar
  • 1 cup chicken stock
  • 1 1/2 ounce oil
  • salt and ground black pepper to taste
  • 6 ozs. onions, sliced paper thin
  • 1 tablespoon flour
  • Baby Greens, red and green, washed and drained


For dressing, fry bacon until crisp, drain, chop 1/3 into small pieces. reserve both. Discard 1/2 drippings left in pan. Add onions, saute 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 goden brown. Remove immeadiately, 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.
Add To Recipe Box Back to Recipes

Rate this recipe

Please login in to rate this recipe.