Houston’s Salad with Honey Mustard and Hot Bacon Dressing

marydukecooks.com  Houston’s Salad with Honey Mustard and Hot Bacon dressing

When Doc was in medical school we loved to eat at a restaurant called Houston’s in Memphis, Tennessee. Of all the foods they served, the house salad was our favorite! Crisp lettuce sprinkled with bacon and chopped eggs served with house made honey mustard and warm bacon dressings. The honey mustard was divine; better than anything you could buy at the grocery store and the warm bacon dressing had just the right amount of sweet and sour. The dressings were served separately with each dressing having its own merits. But when mixed together something magical happened! Enjoy!

Houston’s Salad with Honey Mustard and Hot Bacon Dressings

6 cups spring mix or romaine lettuce
3 hard boiled eggs, peeled and chopped
5 slices bacon, crumbled (save bacon drippings for Warm Bacon Dressing)

Place lettuce in individual bowls. Garnish with egg and bacon. Serve with a mixture of honey mustard and hot bacon dressing. Makes 4-6 servings.

Houston’s Honey Mustard Dressing

1½ cups mayonnaise (I use Duke’s full fat mayonnaise)
¼ cup honey
2 tablespoons prepared yellow mustard
1 tablespoon canola oil
1 teaspoon onion powder
1 tablespoon apple cider vinegar
1 pinch cayenne pepper
1 pinch iodized salt

Combine all ingredients together in a bowl with a wire whisk. Pour into a mason jar. Refrigerate leftovers. Best if served at room temperature.

Houston’s Warm Bacon Dressing

5 slices bacon, cooked and crumbled, drippings reserved
½ cup finely chopped onion
Canola oil mixed with bacon drippings to make ½ cup
½ cup white vinegar
½ cup water
¼ cup granulated sugar
2 teaspoons cornstarch mixed with 2 teaspoons water

Cook bacon and crumble. Set aside. Save drippings. While bacon is cooking, chop onion then process in a mini food processor until minced. Set onions aside.

Pour bacon drippings in a measuring cup and add oil to make ½ cup. Pour oil mixture back in skillet and add onions. Cook onions over medium high heat until translucent. Add vinegar, water, sugar and cornstarch mixture. Cook, stirring constantly until mixture boils and slightly thickens. Remove from heat and pour into a mason jar. Serve warm. Refrigerate leftovers. Heat cold dressing in microwave before using.

Published in The News and Neighbor on April 25, 2018

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