- 4 cups torn leaf lettuce
- 1 small onion, sliced
- 3 radishes, sliced
- 6 bacon strips, diced
- 2 tablespoons vinegar
- 1 teaspoon brown sugar
- 1/4 teaspoon ground mustard
- 1/4 to 1/2 teaspoon salt
- 1/8 teaspoon pepper
- In a large salad bowl, toss lettuce, onion and radishes; set aside. In a skillet, cook bacon until crisp; remove with a slotted spoon to drain on paper towel. To the drippings, add vinegar, brown sugar, mustard, salt and pepper; bring to a boil. Pour over lettuce and toss; sprinkle with bacon. Serve immediately. Yield: 4-6 servings.
Originally published as Wilted Lettuce in Reminisce March/April 1995, p49
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Reviewed Apr. 14, 2013
"This is one of my favorite child hood recipes.Now I have a few grandchildren that think it is great."