Mixed Green Salad with Corn & Bacon Dressing
Bacon and corn are sauteed with several other vegetables, bacon drippings, vinegar and mustard a warm dressing to serve over mixed salad greens
Ingredients
- 3 cups mixed greens
- 3 slices bacon diced
- 2 green onions diced
- 1 cup fresh, canned or thawed frozen corn kernels
- 2 cups cooked Brussels sprouts* [optional]
- 2-4 T vinegar
- 1-3 tsp honey mustard
- salt and pepper
Instructions
- Place salad greens in individual bowls or one large bowl.
- Cook bacon. Remove from skillet, reserving drippings and drain on paper towels. Add onion, corn and Brussels sprouts to skillet. Heat through. Stir in vinegar and mustard. Season with salt and pepper. Add bacon. Heat and add more bacon grease, vinegar and mustard to taste. Serve on top of prepared salad greens.
Notes
*roast sprouts at 400 for 30 minutes with olive oil, salt and pepper
substitute raw or roasted cauliflower or broccoli for sprouts if desired
You could also use sliced raw Brussels sprouts
Add cooked chicken for a heartier salad