recipe reviews for:

Greens with Hot Bacon Dressing

“GROWING UP in a German community, I ate this salad often. It's an old traditional dish - I recall my grandmother talking about her mother making this recipe. As a variation, the 'old-timers' in my family enjoy cutting up some boiled potatoes on dinner plates, then serving the warm salad mixture on top of the potatoes. -Robert Enigk, Canastota, New York”

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Reviewed: Jul. 31, 2008

This was alright. I thought it had a little too much of a vinegar taste though. My husband was skeptical at first, but once he tried itm he conceded that it was pretty good.

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Chelsea

	Cooking Level: Intermediate Home Town: Brandon, South Dakota, USA Living In: South Hadley, Massachusetts, USA
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Reviewed: Feb. 2, 2008

Perfect! I followed the instructions exactly, and everyone at my get-together raved about the dressing... Very good, very simple. You can make it ahead.. I cooked the bacon in the morning, diced it, and reserved the fat for later. It was fresh and delicious. I would definitely recommend this recipe and will make it again and again...

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Jane Duda

	Cooking Level: Expert Living In: Tampa, Florida, USA
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Reviewed: Nov. 23, 2007

I enjoyed this with dandelion greens, celery, tomato, red onion, and avacado salad. It was super easy to make and not too salty or sweet.

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Reviewer:

NEVADA753


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Reviewed: Oct. 16, 2006

Wonderful recipe!! Even the kids loved it! Make sure that your "greens" are room temperature. Serving over very cold salad can make the dressing thicken to a strange gelatin like consistency. I grew up in Wisconsin and this was often served over spinach. I've tried many Hot Bacon Dressing recipes and this one seems closest to what I remember as a child. Thank you for sharing this recipe!!

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Reviewer:

Jepsue


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