Remember: The salad must be served as soon as the greens have been tossed with the dressing.
Southern Wilted Salad
8 bacon slices
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.