SPINACH & GORGONZOLA SALAD

DRESSING:
1 C water
1/2 C white vinegar
1/2 C bacon grease, cooled to room temp (or a light oil)
1 T dijon mustard
4 packets splenda
1/4 C sauteed onions (optional)
1/2 t xanathan gum to thicken (arrowroot or guar gum can also be used)
2 strips bacon, chopped
Kosher salt to taste
Freshly ground pepper to taste

SALAD:
baby spinach leaves
crumbled bacon
crumbled gorgonzola or blue cheese
chopped roasted red pepper
pine nuts

For the dressing; put all the ingredients into except the xanthan gum into the blender and start blending. Once it’s underway, add the xantham gum while it’s moving. Blend for a minute or so and you’re done! Chill and serve over salad. For the salad... Toss all ingredients with dressing and chow down! I love this salad so much. The dressing has a nice tang but of course you can tweak it to your own tastes. More or less salt, splenda, vinegar, etc. It makes about 2 cups and keeps well in the frig for about 2 weeks.