Prep 15 mins
Cook 0 mins
This is a very flavorful salad dressing that is wonderful on fresh green salads. A little bit of it goes a long way, too. Use salt sparingly when seasoning, as you probably will not need much, if any at all.
- 12 strips bacon, cooked crisp and crumbled
- 1⁄2 cup ketchup
- 1⁄2 cup sugar
- 1⁄4 cup vinegar
- 1 1⁄2 cups oil
- salt and black pepper, to taste
- 1 1⁄2 teaspoons dry mustard
- 3⁄4 teaspoon paprika
- 1 1⁄2 teaspoons Worcestershire sauce
- 1 small onion, minced
- Add all ingredients to medium-sized bowl and blend until well mixed.
- Store in refrigerator.
- This dressing is good on fresh spinach, endive, or lettuce salads.
There were 7 of us at dinner last night, and this was a major hit! The one vegetarian in the group begged me for the recipe. The surprising thing, though, was all the enthusiastic comments from guys who are usually much more interested in the steak than the salad! I made two minor deviations. First, I kept the bacon separate since the dressing should keep a good while and I didn't want to worry about the meat spoiling before it all got used. Secondly, I added a generous splash of good-quality balsamic vinegar to the white vinegar specified just to give it a little more "oomph". Whisked it vigorously for a minute or two, and it was a perfect consistency. (Didn't 'separate' after sitting in the fridge overnight either!) Thanks so much for sharing, Manda. Now I'm dreaming of fresh-picked lettuce and wedges of homegrown tomatoes and hard-boiled eggs and slices of grilled chicken and a big glob of Russian dressing on top...... :)
Awesome! I threw everything in the blender and put it on the mix setting and it came out wonderful! My boyfriend took one bite and yelled to me still in the kitchen "5 stars!!!". And, he does have really good manners, but it was just the 2 of us and I swear, he actually licked his plate clean. I served this on a bed of red leaf lettuce and endive with a few slices of tomato. Heavenly! I'm wondering if a little garlic might work in this...
This was a wonderfully tangy salad dressing. I served it on a bed of spring greens and topped it all off with a sprinkle of sunflower seeds. Mmmmm! Thanks for the recipe!