Wilted Lettuce & Onion Salad with Bacon

Diana Newton

By
@BillHillyDee

GMa had this quiet often from fresh greens from the garden. Mommy always ate this as well when she was an adult.

I like this, too- just not as much as the Mommy or GMa *smile* and ENJOY!

This can be a main dish, side dish, snack or salad before main course- you be the judge on when and how much to serve.

This is a very old recipe and I am sure I am probably not the first one to post this, or this variation of wilted lettuce salad. Folks in these parts often pronounced 'salad' as Salat ( Elizabethian English spoken dialect in these old hills and mountains)


Featured Pinch Tips Video

Comments:

Serves:

Single Serve to Multiple Servings- Your choice

Cook:

10 Min

Method:

Stove Top

Ingredients

DRESSING

2 Tbsp
melted bacon grease
2 Tbsp
vinegar
1 Tbsp
sugar

SALAD INGREDIENTS

1 1/2 qt
shredded lettuce (you can use leaf or bib) also used are spinach leaves or garden greens of almost anykind. wild greens can also be used if you normally use those
3
chopped green onions
1 or 2 slice
cooked bacon, crumbled or chopped (optional)
salt and pepper to taste and any other season you prefer
chopped boiled eggs and other normal salad ingredients you may prefer also after the dressing has been poured atop the salad ingredients

Directions Step-By-Step

1
Either using bacon just fried up (OR) saved bacon grease from your crock.

Heat dressing ingedients (bacon grease, sugar & vinegar) to boil point atop the stove.
2
Heat to boiling point and pour over 1 1/2 quarts shredded lettuce, 3 green onions, chopped and bacon crumbles (if you prefer). Add salt and pepper to taste. Toss to mix.
3
Serve at once, otherwise you get grease globs atop your lettuce, onion and bacon.
4
NOTE: This is copied as written, so for the 1 1/2 Quarts of shredded lettuce, spinach or greens, you will just have to 'eyeball' it or try to measure out in a quart jar. Just sharing as written out, play around with this, change up ingredients for salad, etc. Make it your own and enjoy! Thanks, Diana