Easy Bacon Dressing Recipe

Easy Keto Hot Bacon Dressing Keto Cooking Christian

WEBFeb 14, 2020 · Remove and set aside. Add in the shallots and sauté for about 2 minutes, then add in the sugar-free apricot jam, brown Swerve, …

1. Heat a large skillet to medium and fry the bacon until crisp. Remove and set aside. Add in the shallots and sauté for about 2 minutes, then add in the sugar-free apricot jam, brown Swerve, apple cider vinegar, dijon mustard and water.
2. Whisk until combined and continue cooking for another 2 minutes, then add the bacon back into the pan. Serve over your salad while it’s still warm. Store leftovers in an airtight jar in the fridge for several days.

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LowCarb Bacon Vinaigrette Recipe Simply So Healthy

WEBJun 7, 2018 · Instructions. In a medium bowl, whisk together the red wine vinegar, dijon mustard, sea salt, black pepper, mayonnaise, and bacon …

Rating: 5/5(9)
1. In a medium bowl, whisk together the red wine vinegar, dijon mustard, sea salt, black pepper, mayonnaise, and bacon drippings.
2. Stream in the avocado oil while whisking.
3. Whisk in the crumbled bacon and chives.
4. If not using immediately, store in a covered container in the refrigerator. Whisk before using.
Rating: 5/5(2)
5. Cook the bacon, reserving ¼ cup of the fat and chopping the bacon.
6. Add the reserved fat back to the skillet over medium low heat, stir in the remaining ingredients and bring to a low simmer until slightly thickened. Stir in the bacon and serve.

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Spinach Salad with Warm Bacon Dressing Low Carb …

WEBJan 31, 2021 · Turn the heat to medium low and add the bacon grease, vinegar, Sukrin Gold, tarragon, and whole grain mustard, stir until the …

Rating: 5/5(3)
1. Dice bacon and put in a cold pan over medium heat. Cook until crisp, stirring occasionally, about 5-6 minutes. Remove bacon. Pour bacon grease into a small container to use for the dressing.
2. While the bacon cooks, slice the mushrooms, finely chop the shallot, and slice or chop the eggs.
3. Keeping the heat at medium, add the mushrooms to the pan and keep moving for a few seconds until lightly cooked, but not raw. Remove.
4. Saute the shallots until translucent. Turn the heat to medium low and add the bacon grease, vinegar, Sukrin Gold, tarragon, and whole grain mustard, stir until the ingredients combine and emulsify. Salt and pepper to taste.

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