Mom's Alabama Wilted Lettuce

Pat Duran


This is the way my mom always made wilted lettuce- she learned it from her mother's mother, Grandma Gallimore, who lived in Mobile, Alabama in 1924.

★★★★★ 2 votes
6 to 8
15 Min
25 Min
Stove Top


2 small
heads boston or iceberg lettuce,torn or cut into bite size pieces
1 small
onion, chopped
2 small
zucchini, sliced or diced
1 medium
tomato, cut in pieces, optional
4 large
hard boiled eggs, cut up
8 slice
1/2 c
wine vinegar or apple cider vinegar
1/4 c
brown sugar,not packed
1/2 c
heavy cream
1 tsp
1/4 tsp
each black pepper and paprika


1Put lettuce, onion, eggs,zucchini and tomato in a large salad bowl. Set aside.
Cook bacon in a heavy skillet over medium heat, turning until crisp, about 5 minutes. Place on newspaper(paper towels) to drain and pour off all but 2 Tablespoons of grease from the skillet. Add vinegar, and sugar to grease and cook over low flame, stirring until sugar dissolves.Stir in cream, salt, pepper and paprika, then boil until thickened slightly, about 2 minutes.
2Pour hot mixture over salad and toss to coat well. Season with salt and pepper to taste, if needed, Crumble bacon over top. This is- To die for!

About Mom's Alabama Wilted Lettuce

Main Ingredient: Vegetable
Regional Style: Southern
Other Tags: Quick & Easy, Healthy, Heirloom