Thursday, June 14, 2012

Wilted Lettuce Salad

If I've heard Andy mention this type of salad once, I've heard him mention it a hundred times. His Mother used to fix it but all he remembered was that she poured bacon grease over lettuce and onions.
I mentioned it to Pam at work and she told me it was one of her husband's (and later kid's) favorites. Her mother-in-law taught her how to fix it early in their marriage. However, she mentioned the dressing had vinegar and sugar in it.

For numerous years I subscribed to Taste of Home magazine and I figured they would have the official recipe. They did and I doubled the quantities because our bunch can put away a HUGE bowl of salad. I fried a pound of thick Applewood bacon and used what was left over to make my version of a bacon "Scrambler" the next morning. I'll share that simple "breakfast on the go" recipe in the next day or so. 

Be sure you turn the salad with tongs several times to coat the greens well. I highly recommend preparing the dressing right before you eat. It tastes better served immediately. We all love it and could drink the dressing out of the bottom of the bowl.

  • 4 bacon strips, cut up 
  • 1/4 cup white vinegar 
  • 2 tablespoons water 
  • 2 green onions with tops, sliced 
  • 2 teaspoons sugar 
  • 1/4 teaspoon salt 
  • 1/4 teaspoon pepper 
  • 8 to 10 cups torn leaf lettuce 
  • 1 hard-cooked egg, chopped 

    In a large skillet, fry bacon until crisp. Drain on paper towels.
    To the bacon grease, add the vinegar, water, onions, sugar, salt and pepper. Stir until sugar is dissolved. 
    Place lettuce in a salad bowl; immediately pour dressing over and toss lightly. Top with egg and chopped bacon. Serve immediately. 

Source: Taste-of-Home

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