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

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 itís underway, add the xantham gum while itís moving. Blend for a minute or so and youíre 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.