A delectable dinner prepared in the Instant Pot in under 30 minutes (including prep and pressure-building time)! However, you can omit the pasta and turn this dish into a delightful low-carb or keto supper with vegetables on the side if you choose. My family enjoys eating this light and buttery shrimp with linguini. Add more green onions as a garnish.
| Prep Time: | 30 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ⅓ cup white sugar
- 6 tablespoons white vinegar
- 6 tablespoons water
- 2 tablespoons ground mustard
- 1 tablespoon bottled minced garlic
- 1 tablespoon salt, or to taste
- 2 teaspoons crushed red pepper flakes
- 2 cups vegetable oil
- 2 packages mixed salad greens
- 8 slices cooked pepper bacon, torn into bite-sized pieces
- ½ small red onion, thinly sliced into rings
- 6 ounces crumbled blue cheese
- 2 medium tomatoes, cut into wedges
Instructions
- Combine sugar, vinegar, water, mustard, garlic, salt, and red pepper flakes in a blender and mix on high until smooth. Slowly drizzle in oil while blending on low speed until dressing is thick. Season with black pepper and additional salt, if desired. Refrigerate about 3 hours, or up to overnight.
- Place mixed greens in a large, party-sized bowl. Add bacon, onion, and blue cheese and arrange tomatoes on top. Drizzle desired amount of dressing on top and toss gently to coat.
- Be sure to use vegetable oil and not olive oil.
- Nutrition data for this recipe includes the full amount of dressing ingredients. The actual amount of dressing consumed will vary.
Nutrition Facts
| Calories | 625 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 13 g |
| Sodium | 1189 mg |
| Sugars | 10 g |
| Fat | 62 g |
| Unsaturated Fat | 0 g |
Reviews
It was way to spicy for us. I usually like garlic/mustard dressings but the ground mustard i used was too spicy. Maybe cut back on the amount or switch to dijon mustard instead.