I was craving this salad, but the dressing I've been making just wasn't cutting it... so I tried this, and it turned out pretty good!!

For the dressing...
Cook bacon (depending on how many servings, I use 2-3 slices per serving. Your goal is to have about 2-4 TBL of bacon grease), set aside, keep grease in pan. Add 1/3C finely chopped red onion, cook until tender, almost carmelized.
In a bowl whisk together 2 TBL Dijon Mustard, 1/2 C Red Wine Vinegar, juice of 1/2 of 1 small lemon, 1/2 Tsp ground mustard, 1/3C-1/2C Splenda (I start with 1/3C and wait until done to add any additional, I generally don't need any more, but if you like it sweeter you may add a little more), salt and pepper. Add to onion and bacon grease, whisk for a few minutes (should just barely come to a boil)

Makes just less than 1 C of dressing, so about 7-8 servings, approx 3g of carbs I'm guessing (the carbs come from the Splenda, depending on how much you use, approx 1 from the lemon juice, and approx 6-8 from the vinegar, I really couldn't find info for red wine vinegar)

For my salad I just add baby spinach, hard boiled egg chopped, crumbled bacon, and sometimes some mushrooms. Topped with 2 tblsp of the warm dressing, delish!! You can store in the fridge and just heat up before use.

Hmm, I thought that the only "carby" vinegar was Balsamic (sp.?) Does anyone know for a fact?

Sounds delicious, btw!

My bottle is Pompeian and is:
0 g carbs per 1 Tbsp.
2 calories

I made a similar recipe tonight to taste! It totally hit the spot! Thanks for the idea!

I will for sure be trying this tomorrow night - sounds delish!