Classic Wilted Lettuce Salad Recipe
"WHEN we were kids, my sister and I would prepare the freshly picked lettuce for this salad, rinsing it several times and carefully drying it. As we did so, we quibbled about the portions we'd each have. Somehow, it seems she always managed to get more!"
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 6
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains eggs
dairy free
- 1/4 teaspoon salt
- 2 tablespoons water
- 1/4 teaspoon pepper
- 2 teaspoons sugar
- 1/4 cup white vinegar
- 1 hard-cooked large egg chopped
- 4 bacon strips cut up
- 2 green onions with tops sliced
- 8 to 10 cups torn leaf lettuce
- Carbohydrate 0.265395674287158 g
- Cholesterol 0 mg
- Fat 0.0055744850262469 g
- Fiber 0.155822681046846 g
- Protein 0.0789361711775723 g
- Saturated Fat 0.00109748747599438 g
- Serving Size 1 1 serving (20g)
- Sodium 388.160399914124 mg
- Sugar 0.109572993240311 g
- Trans Fat 0.00137879439643319 g
- Calories 3 calories
Directions In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. To the hot drippings, add the vinegar, water, onions, sugar, salt and pepper, stirring until sugar is dissolved. Place lettuce in a salad bowl; immediately pour dressing over and toss lightly. Top with egg. Serve immediately. Yield: 6 servings. Originally published as Wilted Lettuce in Reminisce Extra April 1993, p47
