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Wilted Iceberg Lettuce

 Wilted Iceberg Lettuce
MY Father’s Mother made this a grandchildren’s favorite, a dish she brought with her from Czechoslovakia. This hot salad is a good choice to accompany a hearty meat entrée, such as roasts, chops or steaks.
6 ServingsPrep/Total Time: 25 min.


  • 1 medium head iceberg lettuce, chopped
  • 6 bacon strips, diced
  • 1 small onion, chopped
  • 3 tablespoons all-purpose flour
  • 1 cup water
  • 1 cup white vinegar
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • Place lettuce in a large salad bowl; set aside. In a small skillet,
  • cook bacon over medium heat until crisp. Using a slotted spoon,
  • remove to paper towels. Drain, reserving 2 tablespoons drippings.
  • Saute onion in drippings over medium heat until tender. Stir in flour
  • until blended; cook and stir until lightly browned. Combine the
  • water, vinegar, sugar, salt and pepper; gradually stir into onion
  • mixture. Bring to a boil, stirring constantly; cook and stir 1
  • minute longer or until thickened.
  • Pour hot dressing over lettuce; toss to coat. Top with bacon and
  • serve immediately. Yield: 6 servings.
Nutritional Facts: 1 serving (1-1/4 cups) equals 172 calories, 13 g fat (5 g saturated fat), 15 mg cholesterol, 371 mg sodium,

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Wilted Iceberg Lettuce (continued)

Nutritional Facts: 10 g carbohydrate, 2 g fiber, 3 g protein.