Mixed Greens with Hot Bacon Dressing #SundaySupper

greens with hot bacon dressing

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!
bacon dressing and bunny

greens with hot bacon dressing

Mixed Greens with Hot Bacon Dressing
 
Prep time
Cook time
Total time
 
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.

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!

Sunday Supper Movement

Breakfast/Brunch

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Savory and Sweet Breads:

Sides and Salads:

Main Dishes:

Desserts:

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