Honey Bacon Dressing
½ pound raw bacon, chopped
2 tablespoons to ¼ cup Dijon mustard
¼ cup salad vinegar
1 to 2 tablespoons honey
salt and pepper
In a sauté pan, over medium heat, cook the bacon until crispy, about 6 to 8 minutes.
Remove the bacon and drain on paper towels. Save for the salad.
Whisk the mustard, vinegar, and honey, all to taste, into the bacon fat.
Season with salt and pepper. Set aside.
Reheat to room temperature if it cools before salad is made. Refrigerate any left over.
Turkey Chopped Salad 4 Servings
1 pound roasted turkey meat, diced
4 ounces blue cheese (or other cheese of your preference), crumbled or grated
4 large hard boiled eggs, thinly sliced
Bacon crisped from making dressing above
4 Roma tomatoes, cored, seeded and diced
1 medium avocado, peeled and diced
1 head iceberg lettuce, cleaned, cored and chopped
½ cup chopped green onions
salt and pepper
*1 large red onion cut into thin rings
1 tablespoon finely chopped fresh parsley leaves
In a large bowl, combine the turkey, cheese, eggs, crispy bacon, tomatoes, avocados, lettuce, and green onions. Season with salt and pepper. Mix well.
Season the flour with salt and pepper. Dredge the red onion rings in the seasoned flour, coating completely and shaking off the excess. Fry the onion rings until golden brown, about 2 minutes. Remove and drain on paper towels. Season with salt.
*To save time, you may substitute a can of fried crisp onions for the fried onions.
Toss the lettuce mixture with the dressing. Season with salt and pepper.
To serve, mound a quarter of the salad in the center of each serving plate.
Pile the onions on top of each salad. Garnish with parsley.