Home » Side Dishes » Carolina Dreaming Salad
A sharing-size salad based on the iconic California Dreaming house salad with a warm dressing made from bacon drippings and apple cider vinegar.
Author: Mandy Rivers | Published: 7/1/26Here in South Carolina, we have a restaurant called California Dreaming (well there's one in GA and AL but the majority are in SC). And if you've been there, you already know what I'm fixing to say...
They are famous for their house salad! It is served as an entree salad with ham and turkey or as a side salad without. Everyone who goes there orders this salad! And most folks have it with their house dressing which is a warm bacon vinaigrette.
The best part is the salad is served with a fresh croissant that's drizzled with honey and butter and my mouth is watering just thinking about it!
I'm calling my version Carolina Dreaming Salad. Pretty please, don't roll your eyes 🙈 I really debated over the name and don't want to seem silly, but settled on it for a two reasons...
- The first is that this is 100% a South Carolina thing. I don't know how we ended up with a restaurant with a west coast name but it's been here as long as I can remember and their menu is definitely Southern-inspired.
- The second reason is I'm using my own warm bacon salad dressing (not trying to recreate theirs), though I think it's a dead-ringer on taste.
A special note to everyone in NC and SC: As a life-long SC resident, I know how annoying it is when something gets coined "Carolina" because we are two gloriously distinguishable states who don't like getting lumped together but 'South Carolina Dreaming Salad' is just too much of a mouthful!
WHAT IS WARM BACON DRESSING?
Very popular in the South, warm bacon dressing is a slightly sweet vinaigrette made with warm bacon drippings instead of salad oil (olive oil, canola, etc.). It is typically made with a milder vinegar like apple cider vinegar or red wine vinegar then sweetened with sugar or honey. The addition of dijon mustard naturally emulsifies the ingredients into a more homogenized dressing. It is often served over spinach salad and commonly paired with salads that feature boiled eggs.
WHAT'S DIFFERENT ABOUT THIS SALAD AND THE ORIGINAL?
Dressing - Copycat recipes online vary GREATLY (some are downright laughable). I don't know the actual recipe for the original but mine tastes exactly the same to me!
Red Onions - Both my salad and dressing have red onions and the California Dreaming version doesn't (though I'd venture to guess their dressing has some shallots sweated in there somewhere).
Cheese - The California Dreaming salad uses both cheddar and monterey jack cheeses. I use colby jack to get the best of both worlds.
Ham & Turkey - Though the side salad has neither, the California Dreaming entree salad has both.
NOTES ON INGREDIENTS & SUBSTITUTIONS
- Bacon - Use whichever (center-cut, thick-sliced, regular, etc.) but if using center cut or something that looks particularly lean, consider using 10 slices to ensure there are enough bacon drippings for the dressing.
- Red Onions - Regular white or yellow onions can be substituted but I really like the bite and color from the red onions in this.
- Lettuce - Use 1 whole head of romaine. If using the "hearts of romaine" that come in the 3-pack, you will likely need all three. You can use whichever lettuce or greens you enjoy best! You just need about 8-10 cups.
- Tomatoes - I usually use grape tomatoes when I make this because they're my favorite for salads but use what you like!
- Almonds - The original salad has almond slivers but sliced almonds or any type of nuts work! Pecans are divine! You don't have to toast the nuts but they're so much better if you do!
- Cheese - Use your favorite. Any semi-hard cheese (cheddar, swiss, colby, monterey jack, etc.) works! Sharp cheddar is great in this!
- Optional - add shaved deli turkey and ham to amp up the protein if serving this as an entree salad!
7 FAQ ON THE SALAD AND DRESSING
- Do I have to use apple cider vinegar? I think it's best but red wine vinegar is a great alternative because it is a milder vinegar too. If using plain white vinegar, dilute it with 1 tablespoon of water.
- Can I use less sugar? Yes! The dressing this recipe is based on is definitely on the sweet side (think honey mustard) and I think it's perfect but you can reduce to 1/4 cup if you'd like.
- What can I use besides Dijon mustard? The Dijon adds flavor but it also helps to emulsify the dressing. If you're dead-set against it, use mayo plus a pinch of dry mustard powder and a dash of Worcestershire.
- Can I add other vegetables to the salad? Heck yeah! You do you, girl! Cucumbers are great in this!
- What if I really hate onions? You can leave them out but consider adding a pinch of red pepper flakes to the dressing.
- Can I substitute ______ for ______ in the salad? See section above.
- How many entree salads will this recipe make? You can serve 4 entree-size salads with this sharable size recipe. Add shaved deli ham and turkey if you'd like!
SERVING SUGGESTIONS
Sally & Sammy* - Serve the salad ("sally") with a sandwich ("sammy") as a cool meal that's perfect for summertime!
Brunch - This type of salad is often served for brunch because of the ample amount of bacon and eggs.
Cobb-Style - Assemble the salad with the components on top of the greens in definable rows. This is great for buffets so folks can avoid any ingredients they don't care for.
Potlucks - Bring along to potlucks and cookouts - assemble the salad in a 13x9 pan then add the dressing just before serving (bring in a lidded jar).
Entree Salad - Serve as an entree salad. Consider adding shaved deli ham and turkey for more protein (recipe makes 4 entree-size salads).
*this is the corny phrase I used when the kids were little to try to get them excited about eating salad and sammiches for a quick supper.
Recipe for Carolina Dreaming Salad
Carolina Dreaming Salad with Warm Bacon Dressing
A sharing-size salad based on the iconic California Dreaming house salad with a warm dressing made from bacon drippings and apple cider vinegar.
Ingredients
- 8 slices bacon
- 1/2 medium red onion
- 1 whole head of romaine lettuce, shredded
- 1 cup chopped tomatoes
- 1 cup slivered almonds
- 6 oz colby jack cheese, shredded
- 6 boiled eggs, chopped
- 2/3 cup apple cider vinegar
- 1/3 cup sugar
- 1.5 tablespoons Dijon mustard
- 1.5 teaspoons salt
- 1/2 cup reserved bacon drippings (approx.)
- 1/4 cup finely diced red onion
Instructions
- Optional: toast the almonds in the skillet before cooking the bacon. Just put them in the pan dry then heat over medium-high heat until fragrant and starting to brown.
- Cut bacon into 1/2" pieces then brown in a large skillet until crispy and golden brown. Using a slotted spoon, remove bacon from drippings to a plate lined with paper towels. Turn off heat and leave the drippings in the pan. 8 slices bacon
- Finely dice onion then set aside 1/4 cup to be used in the dressing. 1/2 red onion
- Arrange lettuce on a serving platter or 13x9 pan then top with tomatoes, remaining onions, almonds, eggs, cheese and cooked bacon. 1 head romaine, 1 c. each tomatoes and almonds, 6 eggs, 6-oz cheese
- When ready to serve, drizzle half of the dressing over salad then serve the remaining dressing on the side.
- Combine vinegar, sugar, mustard and salt in a small mixing bowl then stir until sugar is dissolved. 2/3 c. vinegar, 1/3 c. sugar, 1.5 Tbsp dijon, 1.5 tsp salt
- Heat skillet with bacon drippings then add red onions. Cook over medium-high heat 3-4 minutes or until onions are soft. Approx 1/2 c. bacon drippings, 1/4 c. onions
- Pour vinegar mixture into hot skillet. Bring to a boil then remove from heat. Add dressing back to mixing bowl then whisk vigorously until emulsified.
- Refrigerate dressing to store (up to 4 weeks). Reheat and whisk well before serving.
Notes
- If using center cut or extra lean bacon, consider using 10 slices to ensure there are enough drippings to make the dressing (we need about 1/2 cup).
- If you're unsure about the amount of bacon drippings, feel free to measure. A little more or less is fine. If needed, add a neutral oil.
- The dressing works great with monk fruit, Splenda, honey or maple syrup instead of sugar.
- 6 ounces cheese yields about 3 cups shredded. Feel free to use more!
Author: Mandy Rivers
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