Creamy Bacon Vinaigrette

• 72 slices OSCAR MAYER Bacon, chopped
• 2 cups green onions, sliced
• 1/4 cup fresh garlic, minced
• 4-1/2 cups whipping cream
• 2-1/4 cups white wine vinegar
• 2-1/4 cups water
• 1 cup GREY POUPON Classic Dijon Mustard
• 1/2 tsp. ground black pepper
• 1-1/2 cups fresh basil, chopped

1. Saute bacon in large saute pan on medium-high heat.
2. Drain bacon, reserving 1/2 cup of the drippings (or 2 Tbsp.
3. of the drippings for trial recipe) in pan.
4. Add onions and garlic; saute 2 to 3 min.
5. or until tender.
6. Transfer to blender.
7. Add all remaining ingredients except basil; cover.
8. Process until well blended.
9. Pour into storage container.
10. Stir in basil; cover.
11. Refrigerate several hours or until chilled.
12. Serve over torn mixed salad greens.

bacon, green onions, fresh garlic, whipping cream, white wine vinegar, water, poupon, ground black pepper, fresh basil

Taken from www.kraftrecipes.com/recipes/creamy-bacon-vinaigrette-98337.aspx (may not work)