Sunday, December 18, 2016


1 bacon slice, diced
6 tbsp fresh-squeezed orange juice
1/2 cup sour cream (fat-free works just fine!)
3 tbsp finely chopped green onions - white part only
1 tbsp Dijon mustard
1 minced garlic clove
2 tsp light brown sugar
1/4 tsp salt
1/8 tsp freshly ground pepper

In a nonstick skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Add the orange juice to the pan drippings and stir to loosen browned bits from bottom of skillet.

Place the remaining ingredients into a blender or food processor; add orange juice mixture and bacon. Cover and process until smooth. Cover and process until smooth.

Store dressing in the refrigerator.

Yield: 3/4 cup
Note: This is a file photo of this dressing on this salad.

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