It's the end of summer and I'm tired of salads. I'm actually looking forward to soup season. But I still need to eat my greens, so I'm always on the lookout for new and exciting recipes. Because salad is exciting! OK, not really, but I try...
This vinaigrette recipe from Cooking Light caught my eye. I love the sweet and salty combination. And who doesn't love bacon? I made a slight change, using balsamic vinegar instead of apple cider. Some of my readers may be sensitive to apple cider vinegar since it may contain some fructose, so I tend to stay away from it in the recipes I post here. And also, I just love balsamic vinegar!
This dressing is sublime on a simple side salad (pictured above) or on a main dish salad (below). I paired it with romaine lettuce, tomatoes and shredded rotisserie chicken, as kind of a BLT salad. I think it would also pair well with baby spinach and (if tolerated) some crumbled blue cheese.
Warm Bacon Balsamic Vinaigrette
serves 4 (side salads) or 2 (main dish salads)
adapted from Cooking Light
Low-FODMAP, Gluten-Free, Dairy-Free, Egg-Free
2 slices bacon
1 1/2 tablespoons balsamic vinegar
1 1/2 teaspoons brown sugar
1 1/2 teaspoons Dijon mustard
1/8 teaspoon freshly ground black pepper
kosher salt to taste
- Cook bacon until crisp in a medium skillet over medium-low heat. Remove bacon from pan, crumble and set aside.
- To the bacon drippings in the skillet, whisk in the balsamic vinegar, brown sugar, Dijon mustard, pepper and salt. Stir in the crumbled bacon.
- Drizzle over salad of your choice.