Wilted Lettuce Salad
½ hd Iceburg lettuce
Eq. Fresh spinach leaves, stems removed
2 Hard-boiled eggs – chopped fine
¼ c Grated parmesan
1 lb. Bacon
Chop slab in ½” pieces, and fry until crispy. Remove bacon to a paper towel, and save drippings to complete dressing recipe.
¼ c Water
2-3 T Vinegar
2-3 T Brown Sugar
1 t Mustard
Add above 4 ingredients to bacon drippings. Stir until combined and warmed through. To create a thicker/stickier dressing, you can add ½ T cornstarch to the water before stirring it in with the drippings.
Mix lettuce and spinach and arrange on a serving plate (should be a large, shallow pile). Pour dressing evenly over the top of the lettuce mixture. Top with bacon pieces, then eggs, then parmesan cheese.
Eat it all, because the leftovers won’t keep!
I've also made this with turkey bacon, cooked with just a bit of olive oil, then you still have enough drippings to make the dressing. Yummy!
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