Southern Wilted Salad

Remember: The salad must be served as soon as the greens have been tossed with the dressing.

Southern Wilted Salad
6-8 servings
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8 bacon slices
1 small head red or green leaf lettuce
1/2 medium cucumber, peeled, chopped (optional)
5 green onions (including tops), chopped
1/4 cup distilled white vinegar
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon finely ground black pepper

Cook bacon in a heavy 12-inch skillet until crisp. Remove and drain on paper towels; crumble and set aside. Reserve drippings in skillet to use for dressing. Remove fibrous midribs from lettuce leaves, then tear leaves into bite-size piece. Place in a large salad bowl, add crumbled bacon and cucumber and toss well. When ready to serve, reheat bacon drippings over medium-high heat; add green onions and shake skillet 2 or 3 times. Carefully stir in vinegar, sugar, salt and pepper; boil 1 minute. Pour dressing over salad, toss quickly and serve at once.