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Salad with Hot Italian Dressing Recipe

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I CREATED this recipe for a special dinner for our wedding anniversary, which is April 11. That's the perfect time to make this salad, when leaf lettuce is fresh and green onions and radishes come right out of the garden. -Bessie Hulett, Shively, Kentucky

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2 Servings
Prep/Total Time: 15 min.

Ingredients

2 cups torn leaf lettuce
4 green onions, sliced
2 radishes, sliced
1 medium tomato, cut into wedges
3 bacon strips, diced
1 teaspoon all-purpose flour
1/4 cup cider vinegar
2 tablespoons water
2 tablespoons sugar
3/4 teaspoon Italian salad dressing mix

Directions

Arrange the lettuce, onions, radishes and tomato in salad bowls or plates; set aside.
In a small skillet, cook bacon until crisp. Remove bacon to paper towels to drain; reserve 1 tablespoon drippings. Add flour to drippings; stir until smooth. Cook over low heat for 3 minutes. Combine the vinegar, water, sugar and salad dressing mix; add to skillet. Bring to a boil over medium heat; cook and stir for 2 minutes.
Pour over salads. Top with bacon. Serve immediately. Refrigerate leftover dressing for up to 2 weeks. Yield: 2 servings.

Nutrition Facts: 1 serving (1 each) equals 280 calories, 20 g fat (7 g saturated fat), 23 mg cholesterol, 387 mg sodium, 22 g carbohydrate, 3 g fiber, 5 g protein.

Salad with Hot Italian Dressing published in Reminisce March/April 1999, p49

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