i FOUND THIS RECIPE at ALLRECIPES. It sounds like A LOT OF SUGar, but everyone gAVE IT Rave reviews. oNE OF THE REVIEWERS Said the following: "I work at an applebee's and we have a hot bacon dressing to die for and after searching for anything remotely close and coming up with nothing, I came across this recipe. I just made it and it's quick and easy and exactly what I was looking for." "This warm dressing immerses crunchy bacon bits in a sweet, thickened vinaigrette for an old-time taste treat!" Hot BACON DRESSING Ingredients: 8 slices bacon 1 1/2 cups white sugar 3 teaspoons cornstarch 1/2 teaspoon salt 1/4 cup water 1/2 cup white vinegar Directions: 1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. 2. In a medium bowl, whisk together the sugar, cornstarch and salt, and slowly pour in water and vinegar, whisking constantly. 3. In a medium skillet, add the crumbled bacon and pour the vinegar mixture over it. Cook over medium heat, stirring constantly, until mixture thickens. (P.S. Sorry ABOUT THE TYPING. i Have no control over the cAPS LOCK ON MY KEYBOard since I spilled coffee on it!)

Greek Salad 5 ripe tomatoes -- cut into sedges 5 cucumbers, pared -- cut into 14" slices 4 medium green peppers, cored, seeded -- and cut into 1/4" slices 4 green onions, with tops -- chopped 10 Kalamara olives 6 anchovy fillets -- drained, rinsed 1/2 pound feta cheese 1/2 cup olive oil 5 tablespoons red wine vinegar 1 clove garlic, crushed 3/4 cup snipped fresh dill 1 teaspoon oregano 1/2 teaspoon salt 1/4 teaspoon pepper freshly ground pepper Layer vegetables, olives, and anchovy fillets in a large salad bowl; crumble feta cheese over top. Place oil, vinegar, garlic, dill, oregano, salt and 1/4 teaspoon pepper in jar with tight fitting lid; cover and shake. Pour over salad just before serving. Season with freshly ground pepper. Source: Sphere Magazine - April 1976, p. 61" Yield: 8 servings ------------------------------------------------------ This is a DELICIOUS salad!! However, since I am not fond of anchovies...left them out, and it was still wonderful. Have been told by others that I should use the anchovies, and that they contribute to the flavors without detecting them in taste.

The cumin caught my eye. If you don't get the recipe you want, try making the dressing for this salad and see if it's what you're looking for in a middle eastern type of dressing. I love it with the cilantro. Ann Marinated Chickpea Salad with Radishes and Cucumber (6 Servings) 1/4 cup extra-virgin olive oil 2 T. fresh lemon juice 1 garlic clove, minced 1/2 tsp. finely grated lemon zest 1/4 tsp. ground cumin Salt and freshly group pepper, to taste One 15-oz. can chickpeas, drained and rinsed 1 lb. seedless cucumber, thinly sliced crosswise 6 large red radishes, thinly slided 1/2 medium red onion, thinly sliced 1/4 cup finely chopped cilantro or parsley In a large bowl, combine the olive oil, lemon juice, garlic, lemon zest and cumin and season with salt and pepper. Add the chickpeas and let marinate for at least 25 minutes, stirring occasionally. Just before serving, stir in the cucumbers, radishes, onion, and herb(s) and season with salt and pepper. Source: recipe was in an ad for Geyser Peak Sauvignon Blanc, 2006, posted by someone at finerkitchens.com

Not sure if this is the type of dressing you are looking for, but I bet it wold be good over the salad you described..... Theother possibility is to use some Pina Colada concentrate (in the frozen juice concentrate section) and add it to a basic vinaigrette recipe. Good luck I hope you find what you are looking for it sounds really tasty! Alexa *************************************************** Pineapple Salad Dressing Rated: Submitted By: Shawn Nelson Prep Time: 15 Minutes Ready In: 15 Minutes Servings: 6 "Perk up an ordinary salad with this tangy mixture shared by Shawn Nelson of Evansville, Indiana. With sweetness from pineapple juice and a but of zip from cumin, her salad dressing is a refreshing change of pace." Ingredients: 1/2 cup unsweetened pineapple juice 1/4 cup white vinegar 1 teaspoon ground cumin 1 garlic clove, minced mixed salad greens Directions: 1. In a jar with a tight-fitting lid, combine the pineapple juice, vinegar, cumin and garlic; shake well. Serve with salad greens. Refrigerate leftovers; shake or stir before serving.