You should just give it a try. If frying, I’d think you’d have the non-fatty ingredients (like vinegar) to deal with. I frequently add salad dressings to heated sauces and casseroles, but that’s as much cooking as I do with it.
Thats definatley one idea I have set.
I just wasn't sure if that was doable.
The other one, the bigger one, the crazy one, was to fry some bacon up (without using any dressing or anything, fry it up on its own).
After its cooked, chop it up into bits and pieces, and then slather that bad boy with bacon flavored ranch dressing.
AKA heart attack in a bowl.
The question was, would the heat of the bacon turn the ranch dressing bad or not, and also, could this be placed back in the fridge and reheated at a later time in the microwave?
One of my friends had the idea of marinating the bacon in italian salad dressing (the non creamy kind) over night, then frying it the next day, and adding creamy style italian dressing to it then, kind of like a twisted version of a bacon salad, minus all the veggies with the natural can you reheat it questions still in place.