You may use leftover roast beef or, in a pinch, deli roast beef to make this delectable hot sandwich.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 5 slices bacon
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon white sugar
- ½ teaspoon ground black pepper
- 1 head leaf lettuce – rinsed, dried and torn into bite-size pieces
- 6 green onions with tops, thinly sliced
Instructions
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove from skillet, crumble and set aside.
- To the hot bacon drippings, add the vinegar, lemon juice, sugar and pepper. Stir over medium heat until hot.
- In a large bowl, combine the lettuce and green onions. Add the warm dressing and toss to evenly coat. Sprinkle with bacon and serve.
Nutrition Facts
| Calories | 124 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 210 mg |
| Sugars | 2 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent. Just like I remember.
modified recipe, tried HEAD lettuce like iceberg, tried leaf lettuce like ROMAINE, of course DID NOT add liquid to HOT bacon grease, needs to be clearer in recipe, but we liked both types
This is my new favourite salad! We added an apple for a little more sweet and crunch!
Delicious!!
I used fresh garden lettuce instead of iceberg. Turned out great.
The bacon/vinegar/lemon/pepper juice combo was just right! I used a mix of spinach and swiss chard and it came out perfect. Sprinkled a bit of blue cheese on top. Perfect.
Used apple cider vinegar.
I have been making this for many years and always add a chopped hardboiled egg to the lettuce and green onions, then pour on the dressing and toss. Dressing is especially wonderful made with balsamic vinegar.
Add chopped radishes and my husband loved it. He’s not a big salad fan.
I have made this for years, but I use fresh mustard greens, green onions and fried fat back…I have never added sugar vinegar and lemon juice to my drippings, but sounds good for a fresh spinach salad…
Our old spring salad was cooked and thickened, so I added a tablespoon of flour (or use gluten flour or a starch thickener) and 3/4 cup water. I had about 3 tablespoons of bacon drippings to start. Whisk until slightly thickened. Since there are just 2 at our house, I am storing, heating what is needed over each bowl. We can no longer eat green onions, so I substitute chopped shallot that has rested in vinegar. I place salad in bowls, add bacon pieces and shallot, and then pour enough dressing to nicely coat and wilt each bowl of salad.
We add hot potato chunks to it and use garden lettuce. We call it Dutch Mess. Yummy!
Will make again
no changes made will make again
Very good. Made it according to directions, but doubled the ingredients because of the amount of lettuce we used. Will make again!
Reminded me of my Mom’s recipe. Mom used leaf lettuce or baby spinach from our garden. Sometimes wild greens. Bacon grease was a way of life for us then, a little apple cider vinegar, a little sugar, toss dry greens in the skillet. Toss carefully until greens are wilted. Yum!
made as recipe said, was very good!
To avoid getting burnt add the onion into the hot grease first and let them cook until tender. I use sweet onion not green onion. Next carefully add the sugar and stir into a smooth bubbly mixture then very slowly add your liquid.
I love it! It tastes great plus easy and quick
This brings back memories of my grandmother, who used to make wilted lettuce salad when I was a kid. I followed the recipe to a tee, except I left out the lemon juice because it doesn’t need it. It was just like I remembered, strong, tangy, and delicious.
My mother always made this for Thanksgiving and has been a tradiction even after her passing. Thanksgiving wouldn’t be without it.