Publisher Photo
Publisher Photo
"Here's an easy, old-fashioned salad that makes for a different-tasting side dish," writes Jennie Wilburn of Long Creek, Oregon. "You can use less bacon drippings to cut down on the fat."
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 8 cups torn leaf lettuce or spinach
  • 1/2 medium onion, sliced into rings
  • 3 Jones Dairy Farm Dry-Aged Bacon strips, diced
  • 1/4 cup vinegar
  • 2 tablespoons water
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 hard-boiled large egg, chopped

Directions

Place lettuce and onion in a large salad bowl; set aside. In a skillet, cook bacon until crisp (do not drain). Stir in vinegar, water, salt and pepper. Pour over lettuce and toss gently until well coated. Top with egg. Serve immediately. Yield: 6 servings.
Originally published as Wilted Lettuce in Taste of Home June/July 1996, p45

Nutritional Facts

1-1/2 cups: 95 calories, 8g fat (3g saturated fat), 43mg cholesterol, 297mg sodium, 4g carbohydrate (2g sugars, 2g fiber), 3g protein.

  • 8 cups torn leaf lettuce or spinach
  • 1/2 medium onion, sliced into rings
  • 3 Jones Dairy Farm Dry-Aged Bacon strips, diced
  • 1/4 cup vinegar
  • 2 tablespoons water
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 hard-boiled large egg, chopped
  1. Place lettuce and onion in a large salad bowl; set aside. In a skillet, cook bacon until crisp (do not drain). Stir in vinegar, water, salt and pepper. Pour over lettuce and toss gently until well coated. Top with egg. Serve immediately. Yield: 6 servings.
Originally published as Wilted Lettuce in Taste of Home June/July 1996, p45

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