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Salad with Hot Italian Dressing

 Salad with Hot Italian Dressing
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
2 ServingsPrep/Total Time: 15 min.


  • 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 sugar
  • 2 tablespoons water
  • 3/4 teaspoon Italian salad dressing mix


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

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Salad with Hot Italian Dressing (continued)

Directions (continued)

Nutritional Facts: 1 serving 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.