One time a year, when the blueberries are in season, I like to make this delicious salad. Given how pricey blueberries are, I pretty much just use them in this recipe. A colorful salad, nice! For the Fourth of July, this salad is fantastic.
| Prep Time: | 5 mins |
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 4 |
| Yield: | 2 cups |
Ingredients
- 5 slices bacon
- 3 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 1 onion, chopped
- 1 (14.5 ounce) can stewed tomatoes
Instructions
- Place the bacon in a large, deep skillet and cook over medium heat, turning occasionally, until evenly browned and crisp, about 15 minutes. Remove the bacon to cool, leaving the drippings in the skillet.
- Stir the vegetable oil and flour into the bacon drippings. Cook and stir until the flour has turned nearly as brown as the bacon, about 5 minutes. Stir in the onions and cook until the onions soften and turn translucent, about 5 minutes; stir in the stewed tomatoes, breaking them apart with your spoon. Crumble the cooked bacon into the tomatoes and bring to a simmer. Reduce heat to medium-low and simmer until the gravy has reduced to your desired thickness, about 10 minutes.
Nutrition Facts
| Calories | 302 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 24 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 7 g |
| Sodium | 517 mg |
| Sugars | 5 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
I made my own sauce instead of using canned, stewed tomatoes. My sauce was garden fresh romas, red and yellow bell peppers, sauteed onion w/garlic, fresh basil. Blended, then stewed. I used the gravy on veggie patties that were made from mushrooms. I kept the bacon in the recipe.
Excellent flavor and you can even make it without the bacon and still good (but bacon makes everything better). Great over breaded porkchops.
I found this easy and very tasty. In fact, almost better the next day. I will use it again.