3 to 4 slices bacon, cut into small pieces
2 tablespoons sundried tomatoes in oil with Italian herbs
2⁄3 cup olive oil
1⁄3 cup red wine vinegar
2 cloves garlic, peeled
1 tablespoon fresh oregano leaves
Salt and fresh ground pepper, to taste
1. Cook bacon in small skillet over medium heat until crisp. Remove to plate with paper towels or mesh strainer and drain well.
2. Place all ingredients in immersion blender cup and puree.
This recipe is from The Kitchen Witch. I’ve been trying to get more salads into us since it’s winter and homemade salad dressings are a good way to do that. This one caught my eye since it has both sundried tomatoes and bacon, two delicious ingredients. I served this with a simple salad of lettuce, red onion, and crumbled feta cheese. I thought it was super tasty and Art said it was even good on the roast I served it with.
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