This is another one of my grandmother’s special recipes. Pour this dressing over slivered raw cabbage and dandelion greens. It’s even better over a BLT Salad. BLT Salad: iceberg lettuce, tomatoes, chopped boiled eggs, crumbled bleu cheese, and croutons

8-10 slices of bacon, 1 cup sugar, 1/4 cup raw honey, 3 teaspoon cornstarch, 1/2 teaspoon salt, 1/4 cup chicken broth, 1/2 cup white vinegar.

Get out a large skillet.  Fry the bacon until crispy.  Remove the bacon and drain the fat.  Crumble the bacon and set it aside.  Get out a bowl, add the sugar, cornstarch, and salt.  Stir with a whisk until smooth and well blended.  Add the broth and vinegar. Stir again until blended.  Pour the vinegar mixture into the skillet, cook on low heat until the mixture starts to thicken.  Add the crumbled bacon, continue to cook for another minute or two.   

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