Reviewed: Apr. 25, 2012

Too sweet. I cut the sugar by 1/3 and it was still too sweet. I would use half the sugar and twice the vinegar.

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peach steno

Reviewed: Apr. 8, 2012

Cut sugar to 3/4 cup and definitely no more than 1

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Angie

Cooking Level: Intermediate

Reviewed: Feb. 6, 2012

I used apple cider vinegar and it tastes just like my mom and grandma used to make!! It is great on fried potatoes too!

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mru

Reviewed: Dec. 6, 2011

THIS IS EXCELLENT!! I used Splenda instead of sugar..and made a green salad and topped it with steamed shrimp just like applebees does and it was as close to perfect as it can be...delicious!!! Thanks so much for sharing. I will make this again and again!

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Brenda5460

Reviewed: Nov. 23, 2011

Fantastic! I did lower the amount of sugar to only one cup (instead of 1 1/2 cups). After I started to heat it I felt there was too much bacon so I just made another batch of the dressing....worked out perfectly.

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wendyp

Reviewed: Oct. 21, 2011

Best hot bacon dressing I've ever had! My husband is not a salad eater, but he had a few bowls full with this dressing! Will make this over and over!

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MDavis

Cooking Level: Expert

Home Town: Dacula, Georgia, USA

Living In: Lula, Georgia, USA

Reviewed: Oct. 17, 2011

Just what I was looking for. First tasted this at Applebees and then went searching for the recipe. Awesome!

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Nancy W

Reviewed: Sep. 15, 2011

I substitute the cider vinegar for red wine vinegar, red onion slices sauteed with the sliced mushrooms in the leftover bacon grease briefly to tenderize. I add croutons and sliced boiled egg to the spinach. You have to wait until the last minute before serving and toss the dressing quickly so the spinach won't be so mushy. This is called wilted salad dressing also because when tossed hot on lettuce or spinach, it wilts the leaves. The options are endless for whatever you like in your spinach salad.

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Suzie

Reviewed: Sep. 7, 2011

We mmm'd and aaah'd our way through a wonderful spinach salad, and the dressing did taste great. That being said, this recipe is just too sweet for our tastes to use again without a big modification to the sweetener aspect - even though I cut back on the sugar to 1 cup (and added a dollop of honey). Next time I'll use half a cup raw sugar, 1/4 cup honey. Of course I may have to experiment with adding a bit more water & cornstarch to get the consistency right, but that's what us kitchen mad scientists live for... Thanks, Mary!

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negriljerry

Cooking Level: Beginning

Home Town: Dewitt, New York, USA

Reviewed: Aug. 22, 2011

I absolutely loved this recipe! I did cheat and use the "real bacon" from the jar and it was still great! I can only imagine how good it would have been with fresh bacon. I do wonder how long it would last in the refrigerator? I'd like to make it Sunday night and eat it all week, but I don't know if it would go bad.

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