- 2 quarts fresh torn leaf lettuce
- 2 tablespoons sliced green onions
- 5 slices bacon
- 1/4 cup vinegar
- 1 teaspoon ground mustard
- 1-1/2 teaspoons sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon garlic salt
- Place lettuce and onions in a salad bowl; set aside. In a skillet, fry bacon until crisp. Remove bacon; set aside. In the drippings, combine all remaining ingredients. Bring to a boil, stirring constantly. Immediately pour over salad. Crumble bacon and add to salad; toss well. Serve immediately. Yield: 4 servings.
Originally published as Wilted Lettuce in Reminisce July/August 1992, p37
Reviews for Tossed Wilted Lettuce Salad
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Reviewed Jun. 15, 2016
"Delicious dressing for salad made with my garden fresh lettuce and green onions!"