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Lettuce with Hot Bacon Dressing
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5 bacon strips
8 cups torn salad greens
2 hard-cooked eggs, chopped
2 green onions, sliced
1/2 cup sugar
1/2 cup vinegar
1/2 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/4 teaspoon ground mustard
In a skillet, cook bacon until crisp. Remove the bacon; crumble and set aside.
Drain, reserving 1/4 cup drippings. In a large bowl, combine the greens, eggs,
onions and bacon. Add remaining ingredients to the drippings; bring to a boil.
Drizzle over the salad and toss to coat. Serve immediately.
Yield: 8 servings.
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Printed from tasteofhome.com Nov 18, 2008Copyright Reiman Media Group, Inc © 2008 |