Warm Bacon Dressing

Warm bacon dressing

The Spruce

Prep: 15 mins
Cook: 5 mins
Total: 20 mins
Servings: 6 servings
Nutrition Facts (per serving)
75 Calories
2g Fat
12g Carbs
2g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 75
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 3%
Cholesterol 6mg 2%
Sodium 124mg 5%
Total Carbohydrate 12g 4%
Dietary Fiber 0g 0%
Total Sugars 11g
Protein 2g
Vitamin C 0mg 0%
Calcium 2mg 0%
Iron 0mg 1%
Potassium 34mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Replace your traditional dressing with this warm bacon mixture. Sweet, but with the perfect amount of tang, this dressing requires just a handful of ingredients which most likely are sitting in your pantry right now. If you have a few slices of bacon—not enough to feed the family, but maybe too many for just one person—this is a great recipe for putting those tasty, fatty slices to good use. Sugar, vinegar, cornstarch, and salt are all that you need to mix with the bacon drippings to make a wonderfully delicious dressing that will enhance the flavors of your favorite salads. Say goodbye to traditional olive oil and vinegar-based dressings and welcome to your kitchen this delightful preparation. Use it on any salad of your liking, but also on roasted vegetables and steamed broccoli, cauliflower, or similar cruciferous veggies.

When buying bacon at the store, there are a few tips that can help you choose the best quality. For starters, read the label carefully. Not all bacon is created equal—though all bacon is high in sodium and saturated fat so it should be eaten mindfully—and not all brands have the same production procedures. Our best recommendation is to choose bacon that reads "uncured bacon, no nitrates or nitrites added," which means it's been cured with plant-based ingredients like salt and celery, plus other flavorings, that safely cure the meat without the need to add nitrates and nitrites (compounds linked to cancer in humans). Next, think of the recipe you are making and decide if you want thick or thin strips, as the cooking times vary. Thick is usually used for pasta and salads, or to dress up potatoes, while thin is used for breakfast dishes. The other two types of bacon—smoked, pre-cooked Canadian and similar-to-bacon pancetta—are great options for other dishes; for our dressing stick to thin cut.

This dressing is wonderful with all sorts of greens, from kale to spinach. Think of a leafy green mixture with slices of apples and chopped walnuts; a kale and pear salad with goat cheese; or perhaps some grilled radicchio drizzled with this dressing and topped with thick slices of Parmesan cheese. Alternatively, used the mixture to coat your favorite root vegetables halfway through a roasting process. Shaved Brussels sprouts with bacon makes a great side to pasta dishes, or grilled eggplants and zucchini are a beautiful side to turkey and chicken. Make and eat right away for the best flavor.


  • 3 slices bacon

  • 1/3 cup granulated sugar

  • 1/3 cup red wine vinegar, or apple cider vinegar

  • 1 tablespoon water

  • 2 teaspoons cornstarch

  • 1 dash salt

Steps to Make It

  1. Gather the ingredients.

    Bacon dressing ingredients
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  2. Fry the bacon until crisp.

    Fry bacon
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  3. Remove to paper towels to drain.

    Remove to paper towel
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  4. In a small saucepan, combine the bacon drippings, sugar, vinegar, water, cornstarch, and a dash of salt. Whisk to blend. 

    Combine sugar, vinegar
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  5. Cook over medium heat, stirring until the sugar is dissolved and the mixture is thickened. Drizzle warm dressing over a spinach salad or other greens, and sprinkle with bacon bits.

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  6. Enjoy!

Article Sources
The Spruce Eats uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy.
  1. Etemadi A, Sinha R, Ward MH, et al. Mortality from different causes associated with meat, heme iron, nitrates, and nitrites in the NIH-AARP Diet and Health Study: population based cohort studyBMJ. 2017;357:j1957. DOI: 10.1136/bmj.j1957