I’ve heard our grandparents generation would never waste bacon fat, they would save it in a jar and use it like we use olive oil.  I may start doing this myself; I don’t think fat in general is as bad as the last decade has made us believe.  Fat adds flavor, and if you take the fat out, something worse usually gets added to make up for it (often sugar or something hard to pronounce).  This delightful salad dressing is made with the rendered fat from the bacon.  Add potatoes, greens, avocado, green beans and tomatoes and I think you are going to come out healthy enough.

BaconSalad (3)

I made this as a dinner for two (and a half), and as salads go, it was plenty filling.  The warm salad-cold salad combination was a big hit.  Whatever summer vegetables you are growing or buying can be substituted.  My garden is suddenly producing a lot of pea pods, zucchini, and basil which would all be great additions.



Recipe: Garden Greens with Roasted Potatoes and Warm Bacon Vinaigrette


  • 2 potatoes, depending on size, roughly cut into 1 inch cubes
  • olive oil, salt and pepper
  • 3-4 strips bacon, sliced
  • any greens or spinach
  • 3 hard boiled eggs, quartered, see notes**
  • 1/2 c green beans, trimmed and cut in half
  • 1/2 c tomatoes, large dice
  • 1/2 avocado, chopped
  • 1 scallion, bias cut
  • 1 T red wine vinegar
  • 1 t honey
  • 1/2 t dijon
  • salt and pepper
  • Parmesan cheese, shaved


  1. Preheat oven to 425, toss potatoes on a baking sheet with olive oil, salt and pepper and roast until golden brown and crispy, about 40 minutes (don’t flip them until they are done)
  2. Meanwhile, cook sliced bacon in a skillet until crisp, reserve 1 T of the bacon fat to make the vinaigrette
  3. The green beans can be left over or to cook, drop them into boiling salted water for 3 to 4 minutes and then drain and set aside.
  4. Prepare all other ingredients while potatoes cook. Whisk 1 T of the warm bacon fat (can be strained) with the vinegar, honey, dijon and a pinch of salt and pepper.
  5. To assemble, place greens or spinach on a platter or individual plates, top with the potatoes, green beans, tomatoes, bacon, eggs, scallions and Parmesan (shaved with a vegetable peeler), drizzle and toss with the warm bacon vinaigrette.
  6. Serve with crusty bread

**For perfectly cooked eggs…Place eggs in a pot covering them with cold water by about an inch.  Bring to a boil over high heat.  Right when they reach a boil, remove the pot from the heat and cover.  Let them sit in the hot water for 17 minutes.  Run under cold water, crack and peel.

***Make extra eggs for your fridge for the week.  Use them for egg salad, a delicious addition to BLT’s,  on a veggie and dip platter, or a quick breakfast to go!

Preparation time: 20 minute(s)

Cooking time: 40 minute(s)

Number of servings (yield): 2

Microformatting by hRecipe.


Garden Greens with Roasted Potatoes and Warm Bacon Vinaigrette