Creamy Roquefort And Warm Bacon Dressing Recipes

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CREAMY BACON SALAD DRESSING



Creamy Bacon Salad Dressing image

Bits of crumbled bacon add texture to this salad. With a maynonnaise and vinegar base, this thick, slightly tangy blend coats tossed greens or spinach nicely.-DeEtta Rasmussen, Fort Madison, Iowa

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield 8 servings (3/4 cup dressing).

Number Of Ingredients 7

1/2 cup mayonnaise
2 tablespoons cider vinegar
2 tablespoons light corn syrup
1/8 teaspoon salt
4 bacon strips, cooked and crumbled
2 tablespoons finely chopped onion
6 cups torn mixed salad greens

Steps:

  • In a small bowl, whisk mayonnaise, vinegar, corn syrup and salt until smooth. Stir in bacon and onion. Cover and refrigerate for at least 2 hours. Serve over salad greens.

Nutrition Facts : Calories 141 calories, Fat 13g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 179mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.

WARM AND CREAMY BACON DRESSING



Warm and Creamy Bacon Dressing image

Make and share this Warm and Creamy Bacon Dressing recipe from Food.com.

Provided by VickyJ

Categories     Salad Dressings

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

4 bacon, slices chopped
1 garlic clove, minced
1 cup Miracle Whip
1/2 cup milk

Steps:

  • Cook bacon until crisp. Drain, reserving 1 tablespoon drippings.
  • Heat reserved drippings, bacon and garlic over low heat 1 minute.
  • Stir in salad dressing and milk. Cook, stirring occasionally, until thoroughly heated.

Nutrition Facts : Calories 20.6, Fat 1.1, SaturatedFat 0.7, Cholesterol 4.3, Sodium 15.1, Carbohydrate 1.7, Protein 1.1

ESCAROLE SALAD WITH WARM BACON DRESSING



Escarole Salad with Warm Bacon Dressing image

This has got to be one of my favorite salads because it has every flavor profile I'm usually craving all in one bowl. You'll get slight bitterness from the greens, saltiness from the bacon and anchovies, crunch from the crispy crostini, and sweetness from the vinaigrette. It's so good!

Provided by Kardea Brown

Categories     side-dish

Time 25m

Yield 6 to 8 servings (12 cups)

Number Of Ingredients 12

1 small baguette (about 6 inches), very thinly sliced
2 tablespoons olive oil
1 head escarole or frisée lettuce, torn into bite-size pieces
1 head radicchio, halved and thinly sliced crosswise
4 slices thick-cut bacon
1 anchovy fillet or 1/2 teaspoon anchovy paste
1 small shallot, minced
2 tablespoons whole-grain Dijon mustard
2 tablespoons white wine vinegar
1 tablespoon honey
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 450 degrees F.
  • Arrange the bread slices on a large rimmed baking sheet lined with parchment paper. Brush evenly with the olive oil. Bake until toasted, turning halfway through, about 3 minutes. Remove from the oven and let cool.
  • Combine the escarole and radicchio in a serving bowl. Set aside.
  • Cook the bacon in a large skillet over medium-high heat until crisp, 5 to 7 minutes. Drain the bacon on paper towels, reserving the drippings in the skillet. Crumble the bacon.
  • Add the anchovy and shallot to the drippings in the skillet and cook until softened and fragrant, 30 seconds to 1 minute. Remove the pan from the heat. Whisk in the mustard, vinegar, honey, and extra-virgin olive oil until combined. Stir in the bacon and season to taste with salt and pepper. Pour the warm dressing over the lettuce in the bowl, add the crostini, and toss to coat.

CREAMY ROQUEFORT AND WARM BACON DRESSING



CREAMY ROQUEFORT AND WARM BACON DRESSING image

Categories     Salad     Side     Lettuce

Number Of Ingredients 9

2 Tbsp. rice wine or white wine vinegar
2 tsp. sugar
1 tsp. dry mustard
8 oz. Roquefort, crumbled (about 2 cups), divided
1 small clove garlic, crushed
7 oz. créme fraîche (about 1 cup)
1/2 cup mayonnaise
4 slices thick-cut bacon, sliced crosswise into 1/2" pieces
4 large romaine lettuce hearts, halved lengthwise

Steps:

  • * In a medium bowl, stir together vinegar, sugar and mustard until dissolved. Add 1/2 cup Roquefort, mashing and blending into mixture until almost smooth. * Stir in garlic, crème fraîche and mayonnaise until well blended, then stir in one cup Roquefort. * In a medium skillet, cook bacon until crisp; remove and drain. Spoon dressing over romaine hearts, then top with bacon and remaining 1/2 cup Roquefort.

WARM BACON ENDIVE DRESSING



Warm Bacon Endive Dressing image

My husband loves his mom's endive dressing, so I asked her to share the recipe with me. When I make this salad, I usually serve it with boiled potatoes and sliced smoked ham.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 10-12 servings.

Number Of Ingredients 10

1/2 pound bacon strips, diced
1 medium onion, chopped
2 tablespoons sugar
1-1/2 teaspoons cornstarch
1/2 teaspoon salt
2 tablespoons cider vinegar
1 cup milk
1 egg, lightly beaten
3 bunches curly endive, torn (about 12 cups)
3 hard-boiled large eggs, sliced

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. Set bacon aside. Saute the onion in the drippings until tender. Add the sugar, cornstarch, salt and vinegar; stir until smooth. Gradually stir in the milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. , Stir a small amount of hot mixture into egg; return all to the pan; stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat., In a large salad bowl, combine the endive, hard-boiled eggs and reserved bacon. Add desired amount of warm dressing; toss to coat. Refrigerate leftover dressing.

Nutrition Facts : Calories 177 calories, Fat 15g fat (6g saturated fat), Cholesterol 87mg cholesterol, Sodium 285mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein.

CREAMY BACON DRESSING



Creamy Bacon Dressing image

A very creamy different tasting salad dressing. Not for the calorie conscious. This recipe comes from 'The American Bounty Sampler' from The Culinary Institute of America (1982).

Provided by Caryn

Categories     Salad Dressings

Time 25m

Yield 48 Tablespoons (3 cups) salad dressing

Number Of Ingredients 13

1/2 lb bacon, preferably country smoked
2 cloves garlic, finely chopped
1 medium onion, finely chopped
1 tablespoon prepared brown mustard
1 teaspoon Worcestershire sauce
2 dashes Tabasco sauce
1 1/2 tablespoons parsley, finely chopped
2 tablespoons honey
1/4 cup cider vinegar
1 1/2 cups mayonnaise
1/2 cup heavy cream
1/2 cup milk
1/2 teaspoon ground black pepper

Steps:

  • Cut bacon into julienne strips, place in a skillet and saute' until crisp.
  • Remove bacon from pan, using a slotted spoon, and place on paper towels to absorb the grease.
  • Place the garlic and onion in hot bacon fat and saute' over high heat until soft.
  • Remove from the pan with slotted spoon.
  • In a large mixing bowl, combine sauteed bacon, garlic and onions with prepared mustard, Worcestershire sauce, Tabasco sauce, parsley, and honey.
  • Whisk all the ingredients together, using a wire whisk.
  • Add vinegar, mayonnaise, cream, and milk; whisk vigorously until blended.
  • Add ground pepper.
  • Serve on salad greens.

Nutrition Facts : Calories 36, Fat 3.1, SaturatedFat 1.3, Cholesterol 7, Sodium 43.1, Carbohydrate 1.2, Fiber 0.1, Sugar 0.8, Protein 0.7

ROQUEFORT DRESSING



Roquefort Dressing image

Categories     Condiment/Spread     Milk/Cream     No-Cook     Quick & Easy     Salad Dressing     Mayonnaise     Blue Cheese     Lemon     Gourmet

Yield Makes about 2 cups

Number Of Ingredients 7

1 1/2 cups mayonnaise
1/3 cup buttermilk
1/4 cup sour cream
2 tablespoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco, or to taste
5 ounces Roquefort, crumbled coarse (about 1 cup)

Steps:

  • In a bowl, whisk together all ingredients except Roquefort until smooth and stir in Roquefort and salt and pepper to taste.

CREAMY ROQUEFORT SALAD DRESSING



Creamy Roquefort Salad Dressing image

This is different from most of the Roquefort Dressings I found here. No vinegar, and very thick. A creamy dressing! I prefer this over an iceburg wedge, with tomato garnish.

Provided by breezermom

Categories     Salad Dressings

Time 10m

Yield 3 1/2 cups

Number Of Ingredients 6

6 ounces Roquefort cheese, crumbled
1 (3 ounce) package cream cheese, softened (may be low fat)
1 1/2 cups mayonnaise (may sub half regular and half low fat)
3/4 cup evaporated milk
1 1/2 tablespoons black pepper, coarsely ground
1 garlic clove, minced (a large one....may substitute 1/4 tsp garlic powder)

Steps:

  • Combine all the ingredients in a medium mixing bowl; beat at medium speed of an electric mixer until blended. Serve dressing over salad greens.

CREAMY BACON SALAD DRESSING



Creamy Bacon Salad Dressing image

Delicious! I make up a quart jar and keep it in the fridge. Makes a delicious blue cheese dressing base as well. Just add the blue cheese!

Provided by puppitypup

Categories     Salad Dressings

Time 5m

Yield 2 cups, 16 serving(s)

Number Of Ingredients 9

1 cup mayonnaise
1/2 cup sour cream
6 tablespoons cream
1 tablespoon white wine vinegar
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/2 teaspoon fresh ground pepper (or more, to taste)
4 slices bacon, cooked and crumbled

Steps:

  • I put all the ingredients in my mini food processor.
  • If you want to mix by hand, the bacon should be minced fine.
  • This is a thick dressing to toss with a salad. if you prefer a thin dressing to pour over the salad, substitute milk for the cream.

Nutrition Facts : Calories 115.9, Fat 10.7, SaturatedFat 3.6, Cholesterol 17.1, Sodium 193.7, Carbohydrate 4.2, Sugar 1.1, Protein 1.1

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  • Put vinegar, sugar and mustard in a bowl and stir until sugar is dissolved. Add 1/2 cup Roquefort, mashing and blending into mixture until almost smooth.
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