Bacon Cheddar Salad Dressing
Aug 26, 2024
I once had a simple garden salad with dressing that featured bacon and cheddar cheese. Having remembered this, I had to try and make one. Recipes for bacon-cheddar dressings are widely available on the Internet, but most of them were too fancy (complicated) for my tastes (or my zeal), so I decided to come up with one of my own.
Suggested Equipment:
- Blender
- Cheese grater (optional)
- Knife
- Cutting board
- Common kitchen measures and tools
Ingredients:
| 1/2 | cup | Mayonnaise, sugar-free | |
| 1/2 | cup | Sour cream, unsweetened | |
| 1/2 | tsp | Worcestershire sauce | |
| 1 | Tbs | Extra virgin olive oil | |
| 1 | Tbs | Vinegar | |
| ¼ | tsp | Mustard, dry, ground | |
| ¼ | tsp | Garlic, dry, granulated | |
| ¼ | tsp | Salt, common | |
| ¼ | tsp | Black pepper, dry, ground | |
| 4 | oz | Cheddar cheese, extra sharp, grated | |
| 2 | oz | Bacon, fried crispy, crumbled |
Directions:
- Measure all ingredients but the cheese and bacon into the blender
- If the cheese is not already grated, then grate the cheese finely and add about half to the blender
- Dice the bacon finely and add about half to the blender
- Blend until smooth, and decant the blended ingredients into a 2 cup bowl.
- Add the remaining cheese and bacon and mix with a dinner fork (do not blend!) until thoroughly distributed.
- Optionally, decant the finished dressing into a suitable storage or serving container, and refrigerate the dressing overnight before using.
Makes a bit more than 1½ cup of dressing. Use it as you would any store-bought dressing. Keep in mind that this home-made dressing has no preservatives. You should use it quickly. Keep refrigerated, and discard any unused dressing after 3 days.
Catagories: Salads, Dressings