So upon ransacking my favorite recipes I discovered this amazing salad dressing is gluten free! (YES - thank you universe!)
This was first served to me at a kid's 1 year old birthday party and I thought it was INSANE I begged for the recipe right then and there. I have no idea where they got it, but she just wrote it down on a post-it for me. I've reduced the original sugar amount because it was a tad sweet (it was 1/2 Cup if you're wondering)
1lb Finely Chopped Bacon
- the easiest way to do this is to cover a pan with foil and place bacon in strips all over. Place in a COLD oven. Set timer for 20 minutes and turn oven on and set to 400f. Keep an eye on it around minute 18 - everybody’s oven is slightly different. Also - you’re welcome. You will never cook bacon any other way for as long as you live. Trust me.
1/4 Cup Apple Cider Vinegar
1/8 Cup White Sugar
1 Tablespoon Lemon Juice
1/2 Tablespoon Cracked Black Pepper
Mix ingredients in a sauce pan over medium high heat. Stir or whisk constantly until slightly thickened. (About 3-5 minutes) Serve immediately or store in fridge in a glass container for up to 10 days.
Pro Tip: If using a bottle container - close lid and shake well (so you get an even amount of both bacon bits and vinaigrette). If you're using a serving dish and spoon - just scoop your own!
*note: the boiling vinegar smell is strong. Use an exhaust as necessary.