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


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  • 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

How to Make Mom's Alabama Wilted Lettuce


  1. Put 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.
  2. Pour 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!

Printable Recipe Card

About Mom's Alabama Wilted Lettuce

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

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