Wilted Lettuce and Onions

Dave B


This is an Appalachian spring rite of passage. I've used Splenda to try to help with sugar control, and add olive oil to try to lighten it up a bit. I'm also had this with lettuce, dandelion greens and plantin from the yard. Usually this or ramps are the first greens hill folk would have in the spring of the year. Match it with some good cornbread and what a meal you'll have, just like grandpaw use to eat!!

★★★★★ 1 vote
10 Min
15 Min
Pan Fry


2-3 large
handfuls of fresh leaf lettuce
green onions, tops and bottoms
6 slice
hickory smoked bacon
1/4 c
apple cider vinegar
1/2 c
half bacon grease, half olive oil mixed
2 Tbsp
splenda or sugar


1Cut fresh lettuce from garden, or buy at your local store/farm stand, and green onions
2Wash and dry lettuce. Cut off roots and wash onions, chop onions
3Fry bacon, add olive oil to equal 1/2 cup total. When bacon is ready chop and set aside, leave grease in skillet, add vinegar, black pepper, and Splenda or sugar to skillet, reduce heat to low.
4Mix lettuce, onions and top with chopped bacon, when your ready to eat quickly add the desired amount of hot bacon dressing to taste. Enjoy!!!

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Diabetic, Dairy Free, Low Carb
Other Tags: Quick & Easy, Heirloom