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Ingredients
salad
- 6 crispy chicken tenders
- mixed greens or romaine
- bacon
- 2 eggs hardboiled
- ¼ cup shredded carrots
- 1 avocado cubed
- 2 tomatoes cut in wedges
- croutons
honey mustard dressing
- ¾ cups mayonnaise
- 1/8 cup honey
- 1 tablespoons prepared yellow mustard
- ½ tablespoon canola oil
- ½ teaspoon onion powder
- ½ tablespoon apple cider vinegar
- ½ pinch cayenne pepper
- ½ pinch iodized salt
warm bacon dressing
- 5 slices bacon cut in 1 inch pieces
- 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
- salad
Instructions
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top mixed greens with salad toppings and serve both dressings on the side
honey mustard dressing
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combine all ingredients together in a bowl with a wire whisk.
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pour into a mason jar.
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refrigerate leftovers.
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best if served at room temperature.
warm bacon dressing
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cook bacon in a pot with tall sides to avoid splatter
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set aside.
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save drippings.
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while bacon is cooking, chop onion
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set onions aside.
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pour bacon drippings in a measuring cup and add oil to make ½ cup.
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pour oil mixture back in pot and add onions.
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cook onions over medium high heat until translucent.
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add vinegar, water, sugar and cornstarch mixture.
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cook, stirring constantly until mixture boils and slightly thickens.
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remove from heat and pour into a mason jar.
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serve warm.
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refrigerate leftovers.
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heat cold dressing in microwave or a pot before using.
Recipe Notes
This salad is a throwback to the 1980's. Houston's used to serve this salad and my sister always got it with both the hot bacon and honey mustard dressing. It tastes just like the one from Houston's. I got the chicken tenders at Shoprite and they were 6 for $4 and you really only need four for this recipe.
