Warm Bacon Vinaigrette over Baby Greens

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warm bacon vinaigrette

A few months back we had a pot luck dinner party for my friend’s 50th birthday.  My friend, Betsy was in charge of salad.  She made a Warm Bacon Vinaigrette and served it over a spinach salad.  It was amazing!

I have made it a few times since, and made it again this weekend for Father’s Day.  When I asked my hubby what he wanted for breakfast Sunday morning (he typically makes Sunday Breakfast) all he said was “BACON!”  So, I whipped up some Hash browns,  basted some eggs, toasted some nice crusty french bread and made BACON!

I reserved the bacon drippings to make this dressing for dinner.

I know that sounds disgusting, right?  Well, think about it.  When you eat dressing it’s mostly oil, right?  This takes oil’s place at the party.  It’s the perfect bacon flavor, and it’s served warm.

We had cornbread and Apple Moonshine Pork Chops (coming soon to the blog) for dinner, and this was a great accompaniment.

Nothing makes a salad more “manly sounding” than BACON, does it?

Vinaigrette in a bottle and a salad with text "warm bacon vinaigrette"
5 from 1 vote
Print Recipe

Warm Bacon Vinaigrette over Baby Greens

Dressing made of bacon dripping served warm over baby greens
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Cuisine: American
Keyword: Warm Bacon Vinaigrette over Baby Greens
Servings: 6
Calories: 179kcal
Author: an affair from the heart


  • Dressing:
  • 5 Tablespoons Bacon Drippings
  • 5 Tablespoons Red Wine Vinegar
  • 2 teaspoons Dijon Mustard
  • 1-2 Tablespoons Honey
  • Salt & Pepper
  • Salad:
  • 1 bag of mixed baby greens lettuces 50/50 baby lettuce and baby spinach
  • 4 eggs hard boiled and sliced
  • 20 Grape Tomatoes sliced in half
  • Fresh Chives
  • 3 pieces of bacon cooked and crumbled


  • After cooking bacon, reserve drippings. Place 5 Tablespoons in a small sauce pan to warm.
  • Whisk in vinegar and mustard.
  • Whisk in Honey. (I used closer to 2 Tablespoons, to make it a little sweeter)
  • Sprinkle with salt and pepper.
  • Remove from heat,
  • Plate baby lettuces, top with tomatoes, sliced egg, fresh chives and bacon crumbles.
  • Drizzle with dressing while it is still warm.


Serving: 1g | Calories: 179kcal | Carbohydrates: 10g | Protein: 12g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Cholesterol: 142mg | Sodium: 441mg | Fiber: 2g | Sugar: 7g

Dressing Adapted from Chef Alton Brown

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  1. My mother made a dressing like this. Of course the amounts were never the same as she measured nothing and made it in the skillet she fried the bacon in to get all the little bits and pieces. I LOVED it and have made it many times. The only real difference is red bell pepper in the salad as well.

  2. Man oh man, NOW I WANT A SALAD!!!! I love this kind of dressing over a spinach salad with goat cheese 🙂 Your salad looks SOOOO DELICIOUS!!!!!!

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