Old-Fashioned Wilted Lettuce Recipe

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Old-Fashioned Wilted Lettuce Recipe

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"I remember my grandmother making this wonderful 'wilted' salad with leaf lettuce from her garden and serving it with a creamy dressing," recalls Rose Shawyer of Otterbein, Indiana.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 2 eggs
  • 1/2 cup milk
  • 1/4 cup ceder vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 bacon strips, cut into 1-inch pieces
  • 1 head iceberg or bunch leaf lettuce, torn
  • 1 large onion, sliced into rings

Directions

In a small bowl, beat eggs, milk, vinegar, salt and pepper until smooth; set aside. In a skillet, cook bacon until crisp. Remove bacon to paper towels to drain, reserving drippings; reduce heat under skillet to medium. Whisk egg mixture into drippings; cook and stir until thickened, about 3-4 minutes. Place lettuce, onion and bacon in a large salad bowl. Pour dressing over and toss well. Serve immediately. Yield: 6-8 servings.
Originally published as Old-Fashioned Wilted Lettuce in Taste of Home June/July 1994, p45

  • 2 eggs
  • 1/2 cup milk
  • 1/4 cup ceder vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 bacon strips, cut into 1-inch pieces
  • 1 head iceberg or bunch leaf lettuce, torn
  • 1 large onion, sliced into rings
  1. In a small bowl, beat eggs, milk, vinegar, salt and pepper until smooth; set aside. In a skillet, cook bacon until crisp. Remove bacon to paper towels to drain, reserving drippings; reduce heat under skillet to medium. Whisk egg mixture into drippings; cook and stir until thickened, about 3-4 minutes. Place lettuce, onion and bacon in a large salad bowl. Pour dressing over and toss well. Serve immediately. Yield: 6-8 servings.
Originally published as Old-Fashioned Wilted Lettuce in Taste of Home June/July 1994, p45

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