Brittany Salad Dressing
- Ready In:
- 12mins
- Ingredients:
- 4
- Serves:
-
4-6
ingredients
- 8 slices bacon
- 5 tablespoons sugar
- 4 tablespoons vinegar
- 2 cups sour cream
directions
- A half-hour before serving, combine sugar, vinegar& sour cream until smooth.
- Refrigerate (I prefer to refrigerate overnight).
- Fry bacon until crispy, saving 1/4 of the fat.
- Dry bacon on paper towels and chop into small pieces.
- To serve, heat 1/4 cup bacon fat until piping hot and pour over crisp, chilled lettuce pieces.
- Toss to coat.
- Place individual servings on chilled plates& sprinkle with bacon pieces.
- Top with sour cream mixture& garnish with cherry tomatoes.
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Reviews
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I worked at the Brittney and Jim's Steakhouse in Bloomington Illinois in the 80s. The salads were called Maurice Salads and you could get them 2 different sizes. We'd plate the lettuce and put hot bacon oil with bacon bits in it and pour a scoop over the lettuce. THEN we put the dressing that was sour cream, sugar, vinegar and bacon bits on it. No tomatoes in it and IF there were onions in it, they were diced VERY small. I make this a LOT and it's best when it sits overnight and THEN warmed up. Don't be all stingy on the bacon. BUT...you can add fake bacon bits to it to make more or if you can't use REAL bacon.
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I live in Bloomington Normal and honestly, the salad doesn't come out well if you aren't used to so much grease, at Jims or as a home copycat I would use this as a crudite dip, but more than half a teaspoon sits in your stomach like frosting or pure butter, and makes the salad revoltingly fatty with soapy bacon grease.