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Old-Fashioned Wilted Lettuce

 Old-Fashioned Wilted Lettuce
"I remember my grandmother making this wonderful 'wilted' salad with leaf lettuce from her garden and serving it with a creamy dressing," recalls Rose Shawyer of Otterbein, Indiana.
6-8 ServingsPrep/Total Time: 20 min.


  • 2 eggs
  • 1/2 cup milk
  • 1/4 cup ceder vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 bacon strips, cut into 1-inch pieces
  • 1 head medium head iceberg lettuce or 1 bunch leaf lettuce, torn
  • 1 large onion, sliced into rings


  • In a small bowl, beat the eggs, milk, vinegar, salt and pepper until
  • smooth; set aside. In a large skillet, cook bacon over medium heat
  • until crisp. Remove bacon to paper towels to drain, reserving
  • drippings.
  • Whisk egg mixture into drippings. Cook and stir over medium heat
  • until mixture reaches 160° or is thick enough to coat the back
  • of a metal spoon.
  • In a large salad bowl, combine the lettuce, onion and bacon. Pour
  • dressing over salad; toss to coat. Serve immediately. Yield: 6-8
  • servings.