Wilted Lettuce and Bacon Salad


My Dad used to grow leaf lettuce and green onions in his garden each spring. He had 3 garden plots in our side yard. I always thought it was odd that he didn’t plow the whole area. I now know he wanted to walk on grass strips and not track dirt in the house. That way he wouldn’t get in trouble with mother!

Doc and I both have fond memories of eating this salad while growing up. I hope you will enjoy it as much as we do! Enjoy!

Wilted Lettuce and Bacon Salad

5 strips bacon (save bacon drippings, you will need ¼ cup for the dressing)
¼ cup apple cider vinegar
2 tablespoons water
2 teaspoons granulated sugar
¼ teaspoon iodized salt
¼ teaspoon freshly ground black pepper
6 cups leaf lettuce, bibb lettuce or spring mix
2 green onions, white part only thinly sliced

Cook bacon and cut into pieces. Measure bacon drippings to make ¼ cup. Reserve any extra for another use.

Pour drippings back in skillet. Add vinegar, sugar, water, salt and pepper. Bring mixture to a boil, stirring to dissolve sugar. Remove from heat.

At this point you have 2 options. 1. Pour hot dressing over lettuce for wilted lettuce, or 2. Wait until dressing cools to room temperature for crisp lettuce. My mother always wilted the lettuce. I like mine crisp! Makes 4-6 servings.

Published in The News and Neighbor on April 11, 2018

2 thoughts on “Wilted Lettuce and Bacon Salad

  1. My Mother in Law always made this dressing. She’d crumble a hard boiled egg over the greens, too. I always thought of it as a PA Dutch recipe. She lived to be over 101!

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