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Lettuce Salad with Warm Dressing

It's fun to share a different kind of tossed salad. The warm, tangy dressing wilts the greens in the most delicious way. Almonds provide a bit of crunch to round out this colorful side dish.
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    18 servings


  • 1 large bunch green leaf lettuce, torn (about 12 cups)
  • 1 large bunch red leaf lettuce, torn (about 12 cups)
  • 1/2 pound fresh mushrooms, sliced
  • 3 green onions, sliced
  • 4 bacon strips, cooked and crumbled, optional
  • 1/2 cup cider or red wine vinegar
  • 1/2 cup olive oil
  • 1/4 cup water
  • 1 tablespoon sugar
  • 2 teaspoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 3/4 teaspoon garlic salt or 1/8 teaspoon garlic powder
  • 1/4 teaspoon pepper


  • In a large salad bowl, toss lettuce, mushrooms, onions and bacon if desired. In a small saucepan, combine the dressing ingredients. Cook and stir over medium heat until heated through. Just before serving, drizzle warm dressing over the salad; toss to coat.
Nutrition Facts
1 cup: 68 calories, 6g fat (0 saturated fat), 0 cholesterol, 14mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

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Average Rating:
  • lara
    Oct 4, 2017

    This dressing was way too oily but still managed to burn the back of my throat. Would not recommend :(